When I formulated his recipe, I was shooting for a bigger-than-average wheat beer with a nice red color. This beer should have substantial head retention and a good mouth feel. I would not mind some sudtle ester notes; ferment this at 70F.
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.
