Patchwork Wheat
Specifics
Reference
Style:
Brew Date: October 19, 2008
Tap Date: December 02, 2008
Yield: 5 gallons
Calories: 94 (12 ounces)
Conditioning: Bottles
ABV: 3.1%
ABW: 2.4%
Bottling ABV: 3.6%
Batch No: 4012
OG: 1.029
OG (Plato): 7.31° P
Reading 1: 1.006  (30 days)
FG: 1.006
FG (Plato): 1.54° P
Real Extract: 2.58° P
App. Atten.: 78.9%
Real Atten.: 64.7%
Status: Bottled
General Information
Method: Partial Mash
Cost: $45.00
This beer's name comes from the variety of locations I am getting my ingredients from. The bittering hops come from leftover pellets used to "dry hop" the Trouser Rye. The aroma hops are from my wife's friend "Riah" in Iowa. They are growing in her backyard, and the rhizome they started from was cut from her old house where they had been growing for decades. Finally, the yeast for this beer has been built up from a starter based on the dregs of a growler from East End Brewing in Pittsburgh, PA. It'll be an interesting beer, even if it is bad. If it is good, it is unlikely I can reproduce it.
Comments
Holy crap! Somehow, I seem to have inadvertently created a Berliner Weiss. I get a clear lactic acid sourness from this beer. I have to say, it is one of the more delicious accidents I have ever been party to.
Recipe
Mash
Mash Type: Infusion
Grain Amt. 4 pounds
Grain Temp. 60° F
Step Description Temp. Time
Sacchrification Rest All grain rests at 153 for 45 minutes 153° F 45 min.
Procedure
  1. Heat strike water to 165 degrees F
  2. Add all four pounds of grain to the mash, temperature drops to 153 degrees F.
  3. Hold at 153 degrees F, stirring occasionally.
  4. Sparge through collander into bottling bucket, drain wort into brewkettle.
  5. Bring wort to a boil.
  6. Add bittering hops.
  7. Boil for 50 minutes.
  8. Turn off flame and add the malt extract. Stir until it is dissolved.
  9. Bring back to a boil, boil for 5 minutes.
  10. Add aroma hops.
  11. Boil for 5 minutes.
  12. Chill wort down to about 120 degrees F.
  13. Add to fermenter with refrigerated water to get slightly over 5 gallons.
  14. Pitch yeast, seal fermenter.
  15. Let ferment in primary for 30 days.
  16. Boil 5oz of priming sugar with a pint of water and bottle.
Fermentation
Primary: 30 days @ 62° F
Tasting Reviews
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