A third attempt at nailing down an American Wheat with honey. Used Flagstaff Wildflower Honey. Had a bit of a diacetyl problem to work on.

Beekeepers Brew Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 60 min 14.1 IBUs 5.5 SRM 1.055 1.010 5.9 %

Fermentables

Name Amount %
Rice Hulls 8 oz 4.35
Pale Malt (Rahr) 5 lbs 43.48
Wheat, Flaked 4.5 lbs 39.13
Honey Malt 8 oz 4.35
Flagstaff Wildflower Honey @ flameout 1 lbs 8.7

Hops

Name Amount Time Use Form Alpha %
Crystal 1 oz 60 min Boil Pellet 3.8

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 65°F - 69°F

Mash

Step Temperature Time
Mash In 152°F 30 min
Temp Infusion 152°F 30 min
Mash Out 168°F 5 min

Fermentation

Step Time Temperature
Primary 14 days 65°F
Aging 30 days 45°F

Notes

PREHEAT mash tun with 5 qts @ boiling
STRIKE 16 qts @ 164
MASH IN @ 154
INFUSION 1 qt at 30 mins @ boiling
MASHOUT 4 qts @ boiling
REST 5 mins at 170
VORLAUF
SPARGE 16 qt @ 168

Notes from afterward:
1 gallon mashout was only enough to raise temp about 2-3*. calculator said should have used 2-2.25 gallons.

==
Brewday (5.5 hours):
10:15 start (pull out gear)
11:00 heat strike water, 16 qts to 165
crush grains
11:30 mash in, to 152 (will loose about 13* at mash in)
11:15 heat infusion, 1 qt @ boiling
12:00 add infusion
heat sparge water, 4 qts to 168
12:15 heat mashout water on stove, 1 gallon @ boiling
iodine test
12:30 mashout
12:35 vorlauf & drain
12:45 sparge in
start heating first runnings in kettle
12:50 vorlauf & drain
take gravity of last runnings
take gravity of pre-boil
1:20 add fermcap at almost 200*
1:25 boil reached
add 60 minutes hops
2:10 whirfloc & add chiller
2:24 add honey with light stir
2:25 flameout & start chiller
2:55 70* reached, transfer to fermenter
use kettle deadspace to take starting gravity
3:00 aerate for 30 seconds
3:01 pitch yeast
3:02 place in chamber with blowoff/airlock
set primary temp
3:15 clean and store
3:45 done

====
NOTES FOR NEXT TIME:
Honey will basically fully ferment in primary or secondary, so...
Next time, try a bac-ksweeten with the honey. 1st. stop fermentation with same additions as used in cider to stop yeast. Then add honey, possibly just directly to keg, then racking onto (slightly) warmed honey in keg.

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