Expected Original Gravity: 1.047 – 1.051
Expected Final Gravity: 1.010 – 1.014
IBUs: 22-26
Alchohol by Volume: 4.5-5.0%
Boil duration: 60 mintues

Grain Bill

10 lbs Wheat Malt
0.5 lbs Caravienne

Mash Schedule
Protein rest ~ 20 minutes
Sacrification rest @ 153 ~ 60 minutes

Hop Schedule
1 oz * Cluster Hops ( bittering ) @ 60 min
1 oz Willamette Hops ( finishing ) @ 5 min

Notes

* I am going to substitute the Cluster hops with Amarillo–it is the variety that I have on hand.

You will need to adjust the quantity of bittering hops depending on the alpha acid content of your variety; shoot for 23 IBUs.

Ferment this beer around 65F to reduce the fruity esters. In the past, I followed the 1-2-3 rule, but this time, I think that I am going to ferment in glass and primary this beer for 3 weeks and then rack to a keg for secondary fermentation until its time to tap the keg.

The mouthfeel of this beer is unusual.  It is pretty thick on the tounge like one would expect with all that wheat and the 1 lbs of dextrine malt.  The beer seems to mask the carboonation a little bit.  Even after carbonating to just over 2 volumes,  this beer still feels a little flat.  Maybe that effect is commong for heavy mouth-feel beers?

For as much protien in this beer, I also expected it to be a little easier to produce a nice, thick head.  I have to pour from the tap directly to the bottom of the glass to get it churned up.  With my American Ale, also on tap, I can pour down the side of the glass till half full and then tip straight up fill the rest to generate a good head.
At this point, I don’t think that I would recommend brewing this recipe exactly as written.  The mouthfeel is too thick.  I would suggest that one of the following things be changed:  use some more bittering hops ( pick one with more alpha acid) , swapping some basic 2-row for the Maris Otter–Idon’t normally think of malty wheat beers, or drop the dextrine malt.

I bet this one will benifit from aging. I will give it a couple of more weeks to see if it improves a bit.

Grain Bill:

6 lbs Wheat Malt
4 lbs Maris Otter
1 lbs Dextrine Malt
2 oz Black Patient

Hops:
1 oz Hallertauer Pellets
1 oz Saaz Pellets

Yeast:
London Dry Ale Yeast
Notes:

Mash this at 154F for one hour. Stir up the mash every 15 minutes. Mash out at 170F for 20 minutes to improve the extraction of the sugars. I chose to batch sparge this. My efficiency was around 65-70; not so great.

Target BU/GU: 0.35
OG: 1.053
I made the mistake of waiting to calculate my hop schedule until after I had already purchased my ingredients. In order to achieve my desired bitternes, I had add all 2 oz of hops at 90 minutes. Oh Well. Furthermore, I seriously doubt that any miracle could actually make this beer red. It looks pretty brown to me. Oh Well, again. I will try again for a red one some other time.

I chose to pitch this wort on the yeast cake of the previous batch; I would have chosen a different yeast otherwise. I had activity in the airlock within three hours.

Fermentation activity marginal. I am deciding to bottle now to ensure that I get decent carbonation. Fifty four bottles ( 48 – new, 6 – used) were washed in the dishwasher on ‘Heavy’ with Cascade dish washing detergent. The beer has a very nice odor. The color is darker than traditional wheat beers. Of the clean bottles, only 50 were used. There was some loss during filling, some beer was left in the secondary fermenter with the residual trub. The fifty bottles were put back in the cardboard box and relocated to the basement room. I have not measured the temperature of the room yet.

This guy is wear a shirt to stay out of the light.  It doens’t take much UV light to skunk up a nice batch of beer.

 
The Kansas City Wheat beer strips off the shirt.  Notice the white band of sedement left on the bottom of the secondary.

Capping with a butterfly capper. This will cost you about 10-15, I believe.

As the yeast became dormant, a dark band appeared at the top of the carboy and has been slowly expanded down half of the tank. About a half inch of sediment has formed at the bottom of the tank. Bubble ring is thinning but is still visible.

As the yeast became dormant, a dark band appeared at the top of the carboy and has been slowly expanded down half of the tank. About a half inch of sediment has formed at the bottom of the tank. Bubble ring is thinning but is still visible.

After visible signs of fermentation diminished, the beer was transferred to a 5 gal carboy. The airlock cap had settled indicating that fermentation a lack of fermentation activity. After racking the beer, fermentation activity increased. Bubble ring active around top of beer where in contact with glass.

Notes: Kit purchased from Homebrew shop.

To make for easier pouring, I warmed up the extract under some hot water.  As an improvement,  warm the extract in a small saucepan over your range in about 2 inches of water. Dont forget to put a washcloth under the extract or the plastic will melt.

The wort was strained into a 6.5 plastic primary fermentation container. A sanitized air lock was put in place. Visible fermentation appeared within 12 hours. A period of very rapid fermentation proceeded for the following 24 hours.

This is a look at the wort after aeration.   This was my first attempt and my aeration was a bit weak.  I normally see several inches of frothy floam on top after aeration.