Style: American Wheat

Bentleybrau Brewery's Vetemjölk

An American wheat beer with lactose. For the name.

Brewed: 2015-05-10
Target OG: 1.051
Strike hit: 69C
OG: 1.053
FG: 1.012
ABV: 5.4%

BrewTarget Recipe:

Vetemjölk - American Wheat or Rye Beer
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Batch Size: 25,036 L
Boil Size: 11,786 L
Boil Time: 60,000 min
Efficiency: 80%
OG: 1,051
FG: 1,013
ABV: 4,8%
Bitterness: 26,7 IBUs (Tinseth)
Color: 5 SRM (Morey)

Fermentables
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                        Name        Type    Amount Mashed Late Yield Color
 Weyermann - Pale Wheat Malt       Grain  2,500 kg    Yes   No   85%   2 L
        Milk Sugar (Lactose)       Sugar 150,000 g     No  Yes   76%   0 L
   Dry Extract (DME) - Wheat Dry Extract  1,000 kg     No  Yes   95%   8 L
    Weyermann - Pilsner Malt       Grain 750,000 g    Yes   No   81%   2 L
                 Vienna Malt       Grain 300,000 g    Yes   No   78%   4 L
Total grain: 4,700 kg

Hops
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      Name Alpha   Amount  Use       Time   Form  IBU
 Hallertau  4,5% 33,000 g Boil 60,000 min Pellet 13,5
 Hallertau  4,5% 33,000 g Boil  5,000 min Pellet  2,7
 Hallertau  4,5% 33,000 g Boil 30,000 min Pellet 10,4

Yeast
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            Name Type   Form     Amount   Stage
 Wyeast - Kolsch  Ale Liquid 125,000 mL Primary

Mash
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 Name     Type  Amount     Temp   Target       Time
 BIAB Infusion 9,314 L 76,934 C 66,000 C 60,000 min

Instructions
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0) Add 2,500 kg Weyermann - Pale Wheat Malt, 750,000 g Weyermann - Pilsner Malt, 300,000 g Vienna Malt to the mash tun.

1) Bring 9,314 L water to 76,934 C for upcoming infusions.

2) Add 9,314 L water at 76,934 C to mash to bring it to 66,000 C. Hold for 60,000 min.

3) You should now have 5,462 L wort. Add 5,600 L water to the kettle, bringing pre-boil volume to 11,062 L.

4) Bring the wort to a boil and hold for 60,000 min.

5) Put 33,000 g Hallertau into boil for 60,000 min.

6) Raise water to boil and then remove from heat. Stir in  1,000 kg Dry Extract (DME) - Wheat, .

7) Put 33,000 g Hallertau into boil for 30,000 min.

8) Put 33,000 g Hallertau into boil for 5,000 min.

9) Stop boiling the wort.

10) Add 150,000 g Milk Sugar (Lactose), 1,000 kg Dry Extract (DME) - Wheat, to the boil at knockout.

11) You should have 9,062 L wort post-boil.
You anticipate losing 0,000 mL to trub and chiller loss.
Add 15,250 L top up water into primary.
The final volume in the primary is 24,312 L.

12) Cool wort and pitch Wyeast - Kolsch Ale yeast, to the primary.

13) Let ferment until FG is 1,013.

14) Transfer beer to secondary.

Brewday Notes:

1.75L starter of Wyeast vial of Kolsch (2565) for 24 hours.
Mashed in a tiny bit high at ~79C. Lots of dough balls.
Strike hit ~69C. Electric thermo died, so best guess with floating thermo.
Brought to 72C for mash out. Excellent extraction: 7.5L (expected 5.5L)
Sparged with ~3.5L for a total of 11L in kettle
Boil gravity: 1.088
Transferred ~10.8L in the fermenter
Temperature dropped to 18C after 15L top-up (3 hours). 26.5L with starter.
Shook bucket vigorously for 5 minutes
OG: 1.053
2015-10-18 (5 months): 23.5L in bottling bucket, primed with 120g table sugar.
FG: 1.012. Crystal clear, pale straw yellow. Finished at 16°C.

Tasting Notes: