24 May 2014

1900 American Wheat

After doing some research for my Malt and Hops speech, I thought I would try an Pre-Prohibition recipe. I checked Wahl & Henius' American Handy Book of the Brewing, Malting, and Auxiliary Trades. I found a "recipe" for an American wheat (70% pale malt and 30% wheat or grits, I went with wheat), but with little information on the hops used. I found an article by George Fix that said brewers then probably used Saaz or Hallertauer Mittelfruh.  I decided to use Hallertau, not the same, I know, but it's what I could get. I decided on two hop additions, and I increased the hopping rate (see the notes at the bottom of the post).

I'll be brewing this next weekend.

1900 American Weissbier
American Wheat or Rye Beer


Type: All Grain Date: 6/1/2014
Batch Size: 6.00 gal Brewer: Jeff Holt
Boil Size: 7.97 gal Asst Brewer:
Boil Time: 60 min Equipment: Jeff's Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.59 %
3.75 lb White Wheat Malt (2.4 SRM) Grain 29.41 %
2.00 oz Saaz [4.00 %] (30 min) Hops 19.0 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 4.5 IBU
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale
Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.76 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.5 IBU Calories: 43 cal/pint
Est Color: 4.2 SRM Color:
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.75 lb
Sparge Water: 5.52 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.94 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  

American Weissbier
c. 1900
OG 9.29 Balling - 1.037 (later 10-12 B or 1.039 to 1.047)
FG 2.52 Balling - 1.010
2.85% alcohol

30% wheat (or grits)
70% pale malt

Step mash 122F, raise to 162 F.

Boil 30 minutes, 1/2 to 3/4 pounds hops per barrel

Fined like lager beer.
Created with BeerSmith


posted by hiikeeba at 12:44


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