A third attempt at nailing down an American Wheat with honey. Used Flagstaff Wildflower Honey. Had a bit of a diacetyl problem to work on.
Beekeepers Brew Recipe
Pale Malt (Rahr)
Flagstaff Wildflower Honey @ flameout
German Ale/Kolsch (WLP029)
65°F - 69°F
PREHEAT mash tun with 5 qts @ boiling STRIKE 16 qts @ 164 MASH IN @ 154 INFUSION 1 qt at 30 mins @ boiling MASHOUT 4 qts @ boiling REST 5 mins at 170 VORLAUF SPARGE 16 qt @ 168
Notes from afterward: 1 gallon mashout was only enough to raise temp about 2-3*. calculator said should have used 2-2.25 gallons.
== Brewday (5.5 hours): 10:15 start (pull out gear) 11:00 heat strike water, 16 qts to 165 crush grains 11:30 mash in, to 152 (will loose about 13* at mash in) 11:15 heat infusion, 1 qt @ boiling 12:00 add infusion heat sparge water, 4 qts to 168 12:15 heat mashout water on stove, 1 gallon @ boiling iodine test 12:30 mashout 12:35 vorlauf & drain 12:45 sparge in start heating first runnings in kettle 12:50 vorlauf & drain take gravity of last runnings take gravity of pre-boil 1:20 add fermcap at almost 200* 1:25 boil reached add 60 minutes hops 2:10 whirfloc & add chiller 2:24 add honey with light stir 2:25 flameout & start chiller 2:55 70* reached, transfer to fermenter use kettle deadspace to take starting gravity 3:00 aerate for 30 seconds 3:01 pitch yeast 3:02 place in chamber with blowoff/airlock set primary temp 3:15 clean and store 3:45 done
==== NOTES FOR NEXT TIME: Honey will basically fully ferment in primary or secondary, so... Next time, try a bac-ksweeten with the honey. 1st. stop fermentation with same additions as used in cider to stop yeast. Then add honey, possibly just directly to keg, then racking onto (slightly) warmed honey in keg.