Wheat'n'stuff

[sdixon]

Recipe Specs
----------------
Batch Size (L):           23.0
Total Grain (kg):         6.800
 Total Hops (g):           35.00
Original Gravity (OG):    1.063  (°P): 15.4
Final Gravity (FG):       1.016  (°P): 4.1
Alcohol by Volume (ABV):  6.19 %
Colour (SRM):             4.9   (EBC): 9.7
Bitterness (IBU):         28.1   (Average)
 Brewhouse Efficiency (%): 70
Boil Time (Minutes):      60
Grain Bill
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2.500 kg Pilsner (36.76%)
2.000 kg American 2-Row (29.41%)
2.000 kg Torrified Wheat (29.41%)
0.300 kg Carahell (4.41%)
Hop Bill
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16.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Hallertau Mittlefrueh Pellet (4.5% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
7.0 g Saaz Pellet (4.2% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
5.0 g Tettnanger Pellet (4% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
Misc Bill
----------------
2.0 g Coriander Seed @ 10 Minutes (Boil)
6.0 g Orange Peel @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safbrew WB-06

Recipe Generated with BrewMate

[Richard]

Interested to try this... you've made similar beers I've liked, but I'm not a fan of that yeast.

[sdixon]

I've never used WB06 before, so bit of an experiment for me. It has good reviews on probrewer.com. We'll see :-)

[Richard]

Yeah mostly I'm curious to see if someone can make a beer with WB06 that I like

[Kyle]

Rihard - I think you liked my Hefeweisen and that wheat beer I made in the fall with coriander; both of those used the WB-06 yeast.

Sdixon - 20C might be a tad warm though; you get an enormous amount of esters (banana and clove, wax) if you go above about 22C

[Richard]

I remember finding some off-flavours (oxidation, I think) in the wheat beer, that dropped out over time... the Hefe - didn't you say that was about six weeks before drinking?

It may just be that I need to leave it for a longer conditioning; I'm guilty of jumping the gun on that front a lot.

[sdixon]

Richard - Well we'll try it and see what you think.

Kyle - I'm keeping temp between 20 and 21. So far I'm not picking up much esters (banana) except maybe a touch of apple? It has a slight floral aroma and subtle citrus flavor. There is still a day or two for more for flavor compounds to come form, we shall see. How long have you let this yeast condition? Did you rack to secondary to rest, or rest in keg? Lately I have been keeping beer in primary at about 19C with good results (my opinion :-))