Squirrel Whiz Wheat Ale

Here's a good summer quencher. This beer came up during a conversation I had with Jeremy. Particularly the lemon & corriander additions were a concern.

Brewsheet: Squirrel Whiz
American Wheat or Rye Beer


Type: All Grain
Date: 3/8/2010
Batch Size: 6.50 gal
Brewer: RJ
Boil Size: 9.19 gal Asst Brewer: Boozer
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:





Prepare for Brewing

Prepare Yeast Starter


Clean and Prepare Brewing Equipment
Prepare 11.49 gal Water for Brewing Amount Item Type
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc




Mash or Steep Grains

Ingredients for Mashing Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 48.00 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 32.00 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.00 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 4.00 %


Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 15.63 qt of water at 165.3 F 150.0 F
10 min Mash Out Add 10.00 qt of water at 202.4 F 168.0 F

Sparge with 5.08 gal of 168.0 F water.




Boil Wort

Add water to achieve boil volume of 9.19 gal

Estimated pre-boil gravity is 1.040

Boil Ingredients Boil Amount Item Type
60 min 0.50 oz Centennial [10.00 %] (60 min) Hops
45 min 0.50 oz Centennial [10.00 %] (45 min) Hops
15 min 0.50 oz Amarillo Gold [8.50 %] (15 min) Hops
15 min 1.30 items Whirlfloc Tablet (Boil 15.0 min) Misc
5 min 0.50 oz Amarillo Gold [8.50 %] (5 min) Hops
5 min 10.00 gm Coriander Seed (Boil 5.0 min) Misc
5 min 15.00 gm Lemon Peel (Boil 5.0 min) Misc






Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter
Add water to achieve final volume of 6.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Measure Actual Original Gravity _______ (Target: 1.046 SG)
Measure Actual Batch Volume _______ (Target: 6.50 gal)



Fermentation

3/8/2010 - Primary fermentation (7 days at 68.0 F)

3/15/2010 - Secondary fermentation (7 days at 68.0 F)
N/A - Tertiary Fermentation (0 days at 68.0 F)
Prepare for Bottling/Kegging Final Ingredients Amount Item Type % or IBU
0.50 oz Cascade [7.10 %] (Dry Hop 7 days) Hops -

Measure Final Gravity: _________ (Estimate: 1.011 SG)
3/22/2010 - Keg beer at 40.0 F at a pressure of 11.2 PSI
Age beer for 28.0 days at 52.0 F
4/19/2010 - Drink and enjoy!


Crack the corriander seeds or lightly grind in a coffee grinder, just until they are cracked & broken a bit. Use a potato peeler to peel a fresh lemon. Only get the outer, fragrent layer of the peel. The white inner peel is not fragrent, just bitter. This amount of lemon and corriander ends up a very mild backround flavor, in my opinion. Noticeable but not overpowering. You can get a nice digital scale at Harbor Freight(RT.30 & RT. 41) for $20, to weigh these very small amounts accurately.
Call Bob at Kennywood , you might need to order the #1010 yeast. You might need to scale the recipe down a bit as I do a 6 1/2 gallon batch. I usually get a full keg, plus 6-8 bottles.


Good Luck, have fun! Write a post and let us know if you try this recipe.

Thanks for posting the recipe Rick. I plan on brewing a version of it in the future.

-Jeremy

Hey, glad you got a look at the recipe, Jeremy. I think you'll like it. I'll be real glad to do a tasting of it with you when you get it done!

Rick