Style: American Wheat
Bentleybrau Brewery's Vetemjölk
An American wheat beer with lactose. For the name.
Target OG: 1.051
Strike hit: 69C
Vetemjölk - American Wheat or Rye Beer ================================================================================ 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 ================================================================================ 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 ================================================================================ 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 ================================================================================ Name Type Form Amount Stage Wyeast - Kolsch Ale Liquid 125,000 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 9,314 L 76,934 C 66,000 C 60,000 min Instructions ================================================================================ 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.
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
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.