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.

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.

Ingredients:

6.6 lbs     Briess Bavarian Wheat Malt Extract
4 0z        Crusheh Belgian Caravienne Malt
1 oz         Cluster Hops ( bittering )         @ 60 min
1 oz         Willamette Hops ( finishing )   @ 5 min
1  pk       Muntons Ale Yeast

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

 This is a partial mash recipe.  Add the 4oz of Caravienne  malt (in a hop bag) to the brewpot  with two gallons of water.  Add heat to slowly raise the temperature up to 155F.  Rest at 155F for 20 minutes.  After the rest, remove the grains and slowly rinse them using a strainer into the brewpot with .5 to 1 gal of water.  Bring the water to boiling.  Stiring constantly, add the extracts;  The extract are most likely to scorch the bottom of the pot during this period.  Bring wort back to a boil. After the hot break is visible ( just a few minutes at a vigorous boil ), add the bittering hops.  Watch for a boil over! Add the finishing hops 5 minutes before the end of the boil.

Quickly cool the wort and then transfer to your primary fermenter.  Use a santized strainer to catch the hop residue and hot/cold break.  Pitch the yeast when the temperature of the wort is between 70 and 80 degrees.

It is recomended that you rehydrate your dry yeast before use.