Hoppy Wheat

Round two for the weekend, this time a slightly hoppy wheat beer with some of the Belma hop that was released this year. I wanted to use up the 150 ml of Wyeast 3068 that didn't volcano out of the container yesterday so here it is (same grain bill as yesterday with about twice as much rice hulls.

Recipe:

• 5 lb White Wheat
• 4 lb Pale Malt
• 0.25 lb rice hulls
• 0.25 oz Belma leaf 12.1% FWH
• 0.5 oz Belma leaf 12.1% @ 5 min
• 0.5 oz Cascade leaf 4.7% @ 5 min
• 1.25 oz Belma leaf 12.1% @ 0 min
• 1 oz Cascade leaf 4.7% @ 0 min
• 0.5 tsp Yeast Nutrient (Wyeast) @ 10 min
• 10 drops FermcapS before boil
• 100 ml of Wyeast 3068 slurry according to Mrmalty

• OG: 12.3% (1048) (Beersmith)
• 16.5 IBU
• 4.0 SRM

Milled grains just like before and the drill battery from yesterday powered through just fine. 

Mashing at 154 for 60 minutes, preheating the MLT with 3.5 gallons of 180 degree water and grains are going in at 166. Mash was at 155 had to stir a bit but got it down to 154.

First runnings, 19.2% Brix and 2.25 gallons, 8.4% in second runnings, total volume now 4.9 gallon at 14.2%, 5.0% in third runnings and 11.2% (1043) and 6.8 gallons pre-boil. pretty darn repeatable from yesterday. First wort hops went in before emptying the MLT. I am nopt really a fan of brewing with whole leaf hops but I have another 1.5 lbs of whole Belma to get through so I am using it this time.

The rest of the ingredients ready to go in.

And the boil up and running.

A side project is a new kegerator I am starting to work on. It is currently the fermentation chamber but the old kegerator will get swapped into that role once I have the collar done for the new on.

Added the flame out hops and remembered again why I don't like whole hops.

Boiled and ended up at 1047 after chilling down. Pitched 120 ml ish of yeast slurry and put it in with the other fermenter at 63F (17C).