Honey Wheat - All Grain

Brew Date - May 25, 1999

Batch Size - 6 US Gallons

Gravity
OG
 1.060
FG
 1.012
% ABV
 6.0%

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
5 Lbs 2 Row, Breiss 3°L
4 Lbs Tortified Wheat, M&F Unknown°L
1/2 Lbs CaraPils, M&F Unknown°L
1/2 Lbs Crystal malt, M&F 20°L
1/4 Lbs Crystal Malt, Breiss 60°L

Hops (Estimated IBU = )
Variety, Origin, Style
Ounces
Boil Time
% A
Hallertau US, Niagra, Pellets 1 40 4.1%
Hallertau US, Niagra, Pellets 1 20 4.1%
Hallertau US, Niagra, Pellets 1 10 4.1%

Yeast
Amount
Brand, Style
Date
1 qt starter Wyeast 1272, American Ale II May 26, 1999

Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
2 Lbs Clover Honey At Flameout
1 1/4 cup Light DME 15 min for priming

Procedure:
Mash in at 122F for 30 minutes
Mash pH 5.2
Raise Temp to 134F for 15 minutes
Raise temp to 150 for 90 minutes
Test for conversion with iodine
Sparge with 170F water to 7 US gallons
Boil for 90 minutes
Hops additions at 40, 20 and 10 minutes
Add honey when flame is turned off, stirring well to mix and avoid scortching
Chill with immersion chiller to 70F
Pitch yeast, aerate and attach blowoff tube/bucket
Primary (glass) for 7 days at 68F
Secondary (glass) for 11 days at 65F
Keg prime with 1 1/4 cup DME boiled for 15 minutes in 2 cups water, cooled
Age for 2 weeks at 65F, longer aging at cold temps will also increase the clearness.

Additional comments::
This is a variation of a recipe I got from Skotrat for his B52 Honey Wheat that I changed to meet my tastes and availability of grains and yeast.
If you're familiar with J W Dundees Honey Brown Lager, this brew tastes very similar to it. It has a very pronounced honey aroma and flavor that goes down very well.
There was a definite haze to the brew but no one made any comments about that aspect.
A longer colder aging would help this I'm sure.
If a haze bothers you, use a ceramic stein to drink from
You can substitute some of the Hallertau hops with an equal amount of Tettnanger for a variety.
You can also use Danstar, whitebread or any of your favorite yeast strands. The original recipe called for Whitebread but I wanted to try my Amer II yeast, I loved it!
I made this for a party of people that weren't into homebrew and they all loved it. The 5 gallons were gone in 2 hours between about 30 people. They also had a keg of Labbatts that lasted all night with numerous complaints about the lack of homebrew at that point.
I will definetly be making this brew again, in fact next week when I get back from vacation. The only difference I will make is to lower the amounts of crystal and carapils to about half of what they are now. I thought the brew was a bit too sweet and cloy for me. However it was fine according to everyone else.


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