Home ›

Autumn Ale

Homebrew Beer Recipe

Travis

blah

Offline
Badges:Bronze
Joined: 2011-01-27
Points: 11
Submitted by Travis on Thu, 01/27/2011 - 12:13
Style (BJCP): 
03B. Light Ale - American Wheat
Volume in US Gallons: 
5.5 gal
All Grain Ingredients: 

GRAIN BILL
4 lbs Marris Otter Pale Malt
4 lbs Vienna Malt
4 lbs Wheat Malt
1 lb Home Toasted Flaked Oats (see instructions below)
0.5 lb Special B Malt
0.5 lb Melanoidin or Aromatic Malt
0.25 lb Chocolate Malt

HOPS
1.5 oz Tettnanger 4% AA at 30 minutes
1.5 oz Mt Hood 6.5% AA at 30 minutes

Yeast
WLP002/Wyeast 1968

All Grain Instructions: 

Toasted Oats
Place oats on 2 cookie sheets, spreading the oats to achieve a thin layer across the entire pan. Mist oats with water lightly to prevent burning. Preheat oven to 350 degrees F. Toast oats for 30 minutes stirring every 10 minutes. Do not let oats burn. Place toasted oats in a paper bag and let sit for several days prior to brewing. This allows the moisture and gases to leave the oats.

Single infusion mash at 150 for 60 minutes
Collect 7 gallons of wort (2 batch sparge runnings) and boil for 1 hour. Cool wort, pitch a healthy amount of yeast, and ferment as normal.

Final Gravity: 
1.014
Original Gravity: 
1.055

The correct style for this beer is BJCP 6D, Light Hybrid Beer, American Wheat or Rye Beer
OG 1.040 to 1.055
Min CLR 3, Max 6
Min IBU 15, Max IBU 30

This recipe uses late hop additions (all hops at 30 minutes) to develop considerable hop flavor but subdued bitterness.

This recipe is brewed as a full flavored light ale suitable for nearly all beer drinkers. This recipe has been brewed numerous times for parties and functions and is guaranteed to please a crowd.

The use of a highly flocculant yeast (WLP002/Wyeast 1968) produces a beer with residual sweetness that is necessary for this beer. Brewing this beer with an american ale yeast results in a lower finishing gravity and a much drier, less flavorful beer.

Official HBX Recipe: 
no
0
Your rating: None