Amarillo American Wheat 2018

The first test of the new kettle mash tun will be with the good old Amarillo American Wheat. One keg of this is slated for this years Bug Boil. Pushing the hops up a bit and my notes from last year said to add more sweet orange peel. Also changing up the yeast. This time going with Wyeast 1010 American Wheat versus 1272 American Ale. As Alan pointed out when pitching today, this yeast smells more “yeasty” than others he has smelled. I think I agree with him. Smelled awesome.

April 29, 2018

Amarillo American Wheat 2018 – 10 gallon

Brewers – Charles, Alan, Andy

Grain Bill-

  • 10 lbs. White Wheat
  • 10 lbs. Pilsner
  • 1 lb. Flaked Wheat
  • 8 oz. Crystal 60

Hop Bill-

  • 1 oz. Amarillo leaf – 10% – 60 mins.
  • 1 oz. Amarillo leaf – 10% – 30 mins.
  • 1 oz. Amariilo leaf – 10% –  5 mins.

Adjuncts-

  • 2 oz. Tangerine Peel
  • 2 oz. Sweet Orange Peel

Yeast- 

Wyeast 1010 American Wheat Ale – A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

Water- Prepped 17 gallons County tap treated with Camden 1 day prior.

Calculated Stats:

  • OG – 1.054
  • IBU – 28
  • Color – 4.7
  • ABV – 5.5%
  • FG – 1.012

Mash Schedule- Temperature mash – 2 Step – Medium Body

  • Mash In – 7 gallons @ 130 – step temp. = 122˚ – 30 mins.
  • Heat to 152˚ – hold 45 mins.
  • Mash Out – Heat to 168˚ – hold 10 mins.

Add 1 gallon sparge water at 168˚ as foundation over new domed false bottom.

Transfer mash to tun. Let settle a few minutes as we prepare for vorlauf and set up pump for sparge.

As expected, mash temperature did drop a bit as this kettle is not yet insulated.

Vorlauf – Cleared nicely. Wort looks really good. Very happy.

Sparged with new Sparginator 3000. Worked better than expected.

Transfer – Collect 13 gallons.

Pre Boil Gravity – 1.05 (Estimated 1.049).

Boil – Hops per above schedule. Goofed up by not putting the first ounce in the hop spiders.

5 minutes left added last ounce of hops, 2 tabs Irish Moss, and Orange and Tangerine Peel. SHOULD HAVE GONE IN EARLIER! Also should have put them in a hop sack. Transferring to fermenter was a PITA due to all the swollen bloated bits of peel.

Chilled quickly.

Transferred just barely under 10 gallons.

Oxygenate and pitch. Just over 10 gallons in fermenter. More like 11.

OG – 1.056 (Estimated 1.054)

VERY HAPPY as I have been missing my numbers lately.

ALL in all, very happy with this brew day. Alan was a huge help. Andy showed up and was also very welcome.

The new system is off to a good start. Just need to figure out a method to insulate. Was not too worried about it this time due to the entire mash was on the burner with the 2 step mash. Now if I can just source the parts for the RIMS system I want to add to this.

 

Sunday May 6, 2017

1 full week in Primary – gravity = 1.012 (calculated FG). Temperature has held steady in mid 60’s (ac has been on and set lower than normal due to cluster headache BS). I still think this has a little more ways to go. Will check again in a few days. Sample tastes excellent. Going to be my best Amarillo Wheat yet.

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