Hoppy Amarillo Wheat Ale - AG

Hoppy Amarillo Wheat Ale
American Wheat Ale
All Grain
Batch Size: 5.1 Gallons into fermenter (5.21 gallons including trub prior to xfer to fermenter)
OG: 1.052
FG: 1.014
ABV: 5.0%
IBUs: 29 (Modified Tinseth per BrewCipher)
SRM: 6
Mash Efficiency: 70%

Grain Bill:
5 lbs Wyermann Pale Wheat Malt
4.7 lbs Briess 2-Row
0.85 lbs Goldswaen Red

Hop Schedule (Pellet Hops, All Amarillo, 7.7% AA):
First Wort
--0.5 ounces
15 Minutes
--0.5 ounces
5 Minutes
--1.5 ounces
Steeped during slow chill (~ 30 minutes)
--1.0 ounces added at 190F
--1.0 ounces added at 150F
Dry Hops
--2.0 ounces in primary, added @ 48 Hrs in
--2.0 ounces in secondary (keg) for 4 days at 70F

Yeast: WLP002 (BrewCipher default pitch rate)

Water Profile (overall):
Ca: 95 ppm
Cl: 90 ppm
SO4: 104 ppm
(Acid as needed in strike to target 5.4 mash pH)

Process:
- Single Infusion Mash @ 153F, 1.45 qts/lb, 60 Minutes, plus mashout with remaining water
- 30 Minute Boil (don't forget FW hops)
- Fermentation: 68F, adding first round of dry hops at 48 hrs after pitching yeast
- After fermentation, closed xfer to purged keg containing hop cage with 2nd round of dry hops
- Closed xfer from dry hop keg to purged serving keg after 4 days
- Carbonate to 2.9 volumes CO2
- This recipe assumes 70% Mash Efficiency and No-sparge w/ mashout. Adjust as necessary.

 

@riptorn

 

Yep.

It would probably have been pretty similar. My only concern would be exposure to O2 when adding the 2nd round of dry hops, i.e. I wouldn't expect as long a shelf life on the hop flavor/aroma. But ya gotta do what ya gotta do.

I probably wouldn't scale that way. I say that because I don't really think that flavor/aroma scale linearly (if at all) along with alpha acids within a given hop variety. Instead, I'd probably use the amounts from the recipe for every addition except the First Wort addition. For that one, I'd adjust the qty until the total modified Tinseth IBUs = 29.

I like it. And it was well received at a public pouring and a club share. If you like wheat beers and you like NEPAs/NEIPAs, you'll probably like it too. It has just enough bitterness to make it an easy drinker, with lots of citrus and even a little more floral character than usual for amarillo. I'm thinking the latter may be due to some biotransformation of the fermentation hops.

 

I wouldn't sweat it. If you can't get GoldSwaen Red easily, I think any of the following would work fine:
- CaraVienne
- Cara 20
- CaraRed