RecipeDB - Ruriks - American Wheat

[Rurik]

Ruriks - American Wheat

Wheat - American Wheat
All Grain

Brewer's Notes

The Cascade addition at 10min was Citra. I used Cascade in the recipe data base as Citra was not there. Also the Wheat flour was Joe White Unmalted wheat. Mashed at 64 degrees for 90 min with a slow cool sparge.

Malt & Fermentables

%	KG	Fermentable
	4.18 kg	IMC Pilsner
	3.25 kg	JWM Wheat Malt
	1.4 kg	Wheat Flour
	0.465 kg	Weyermann Carapils(Carafoam)

Hops

Time	Grams	Variety	Form	AA
	25 g	Warrior (Pellet, 15.0AA%, 90mins)
	20 g	Cascade (Pellet, 5.5AA%, 10mins)

Yeast

2 g

DCL Yeast US-05 - American Ale

55L Batch Size

Brew Details

• Original Gravity 1.04 (calc)
• Final Gravity 1.01 (calc)
• Bitterness 22 IBU
• Efficiency 75%
• Alcohol 3.89%
• Colour 5 EBC
• Batch Size 55L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[rude]

A slow cool sparge what temp was that at? 75c ?

 

[Rurik]

A slow cool sparge what temp was that at? 75c ?

More like 69-70

 

[rude]

I have too ask what the idea behind a cool sparge is

 

[Rurik]

I have too ask what the idea behind a cool sparge is

Well the cool sparge started when I realised that my hot water service is hooked up wrong and supplies hot water to the tap at 72 deg. So I gave a cool sparge a go. I have been very happy with the results of this as it gives me a good clean malt crispness with no cloying flavours. Also I feel this provides some protection from extracting unwanted tannins. Though this is just a feeling and I have to do some more experimenting with it, but it has worked for me with this beer.

 

[Tony]

I never sparge hotter than 71 or 72 deg. I also find i get a smoother cleaner beer. I tried a hotter sparge once and it was noticable harsher.

I say sparge cooler and slower and let the sugars come out naturally as aposed to melting them out, along with god knows what, with hotter water.

cheers

 

[bradsbrew]

I have found that a cooler sparge with bigger beers will help with a dryer finish.

Cheers

 

[manticle]

Interesting. About to put a dubbel down and wanting maltiness, mouthfeel and dryness. I've tried mashing low with dubbels before to get good attenuation dryness (also use candi sugar) but would like a bit less dry this time.

Next step was to mash hot but mash longer. Maybe a cool sparge experiment is on the cards

Sorry for off topic.