I brewed this back in early March as a post-run beer for enjoyment after the Richmond Monument Avenue 10k in early April. The goal was to make something light and refreshing with a little bit of citrusy hop presence on the nose and flavor; hopefully a beer with widespread appeal. I came up with this simple recipe that lends itself to a quick turn-around time. It placed third in the Olde Hickory Pro-Am in North Carolina at the Light & Amber Hybrid table.
The beer turned out great and as a result ran out way too quickly. I brought a 5 gallon corny of it to my sister's place in Richmond where we all got together after the run and enjoyed a couple glasses.
(thanks to VelkyAl of Fuggled for the picture taken on Dissolution Dubbel brewday)
Monumental Refresher Ale - American Wheat
OG: 1.040
FG: 1.007
ABV: 4.2%
Batch Size: 10 gallons
Boil Time: 2 hours
Grain Bill
57% Weyermann German Pilsner Malt
43% White wheat malt
Hops
20.6 IBUs Centennial @ 60 mins (1oz 10%aa)
.5 IBU Cascade @ 1min (1oz 5%aa)
Dry Hop - Cascade 1oz per 5 gallons in corny for 5 days
Mash
Single infusion 1.5qt/lb @150°F
Yeast
Safale US-05 dry ale yeast
Fermentation
Pitch at 65°F. Let rise to 70 near the end of fermentation.
The finished beer was light, smooth, and crisp with a subtle graininess. The aroma was a mixture of light malt and a hint of citrus from the cascade dry hopping.
Although I made ten gallons, I split the batch and pitched White Labs Berliner Weisse Blend into the other half. That batch never soured and is becoming somewhat of an experimental beer that I am pitching various things into. So far rasberry puree has been added and soon there will be some sour bugs that were built up from commercial sour dregs (thanks Dave) added along with some malto-dextrin for food.
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