To close out the Standard American Beer section of the BJCP I brewed both a Cream Ale and an American Wheat Ale on the same day. This was mostly driven by the fact that the "Best of the Bay" competition is fast approaching and I didn't have enough time to space these two brew days out. The details of the Cozy Bear Cream Ale are over here. The Wicked Panda American Wheat Ale is named after the Chinese state-sponsored espionage group also known as APT41. This group is known for targeting healthcare, telecom, technology, and video game industries in 14 countries. BJCP Style: 1D - American Wheat Ale BJCP: "Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities." Brewday 07.04.2021 Recipe: The grain bill for this beer is a 50/50 blend of 2-row and wheat malt. After a ride through the grain mill Mash salts Sparge salts This mash is sitting at 152F/67C. I checked the pH 10 minutes into the rest and was showing 5.6. To get the mash closer to an ideal pH of 5.2 I added 7.2 mL of lactic acid. The hop charge for this brew is a combination of Willamette and Centennial. 29g Willamette @60 and 8g of Willamette and Centennial @0. Sparging in the Mash & Boil Brewery manager and mommy pitching hops. Post-boil gravity is showing somewhere around 11.1P (1.045SG). Adding O2 No yeast cell counting for this brew, just pitching a full sachet of Voss Kveik and fermenting at 90 degrees F.
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Jamie WeissHomebrewer, Recognized BJCP Judge, aspiring Certified Cicerone Archives
November 2023
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