Wheat Wine and Small Wheat

grain:
- 35 pounds Briess Red Wheat Malt
- 15 pounds Briess Pilsen Malt

hop:
- (Wheat Wine) 3 ounces Willamette whole hops (60 minutes)
- (Wheat Wine) 2 ounce Willamette whole hops (flame out)
- (Small Wheat) 1 ounce Willamette whole hops (60 minutes)
- (Small Wheat) 1 ounce Willamette whole hops (flame out)

yeast: White Labs German Ale/Kolsch from Wheat Ale 2011

comments:
The parti-gyle brewing technique involves making multiple beers from a single mash. In this case a strong, malt focused Wheat Wine with the first runnings and a small, doughy Wheat Ale from the second.

batch size: (Wheat Wine) 5 gallon (Small Wheat) 10 gallon

ambient outdoor temperature: 84 degrees Fahrenheit
ambient basement temperature: 63 degrees Fahrenheit

mash notes:
- mash start at 152 degrees Fahrenheit
- at 30 minutes at 152 degrees Fahrenheit
- at 60 minutes at 152 degrees Fahrenheit
- at mash end (90 minutes) at 150 degrees Fahrenheit
- first runnings brix reading: 18 degrees Brix (Wheat Wine)
- second runnings brix reading: 7 degrees Brix (Small Wheat)

boil notes:
- 60 minute boils
- post boil Brix reading: (Wheat Wine) 19.25 degrees Brix (Small Wheat) 8.75 degrees Brix

brew date: 6/18/2011
keg date: unknown; wheat flavor dominates
bottle date: 8/13/2011 (wheat ale)
bottle date: 11/5/2011 (wheat wine)

notes:
- Cracking 35 pounds of wheat malt is no small task. Shortly after starting I considered bringing the malt to Sicilianos (my local homebrew shop) and cracking it there with their motorized grain mill. But I toughed it out.
- 6:30 AM. All that grain to crack ...

- Huge mash. Almost time to sparge the Wheat Wine.

- Transfering Wheat Wine to fermenter post boil.

- Still transfering the Wheat Wine. The Small Wheat is firing up for the boil on the right.

- Transfering the second 5 gallons of the Small Wheat.

- Trio of fermenters in the basement. The Wheat Wine on the right started bubbling in less than an hour. Incredible. The Small Wheat was well under way the next morning. Make no mistake ... there is barleywine in the Sunset Wheat case on the shelf. :)

- The first bucket of grain. There was probably another half bucket.

Wheat Ale - American Wheat 2011

grain:
- 14 pounds Briess Red Wheat Malt
- 6 pounds Briess 2-Row Brewers Malt
- 5 pounds Briess Pilsen Malt

hop:
- 1 1/2 ounces Willamette whole hops (60 minutes)
- 1 ounce Willamette whope hops (flame out)

yeast: White Labs German Ale/Kolsch

comments:
- wheat dominates; hops to balance and bouquet; its summer summer summer time

batch size: 10 gallon

ambient outdoor temperature: 82 degrees Fahrenheit?
ambient basement temperature: 63 degrees Fahrenheit

mash notes:
- ( 7:45 AM) mash start @ 148 degrees Fahrenheit
- ( 8:30 AM) @ 148 degrees Fahrenheit (added hot water)
- ( 9:15 AM) no-sparge mash out
- no-sparge reading @ 12 degrees Brix

boil notes:
- 60 minute boil
- post boil Brix reading: 13.75 degrees

brew date: 6/4/2011
keg date: 6/18/2011 (one 5 gallons carbonated naturally with priming sugar and the other 5 gallons force carbonated). Enjoyed the forced on 6/21/2011.

notes:
- 5:45 AM wake up this morning; I dig it. Brewing operations finished around 2 PM. Maybe the earliest in history. Here is a shot early as the sun begins to rise.

- Draining the second 4 or so gallons of the 8 or so gallon batch. Lots of stuff happening in this photo.

- 2011 hops! New trellis system is better ... a win. Plants grew beyond capacity though. So improvement next year is a lock.
The Chinook again is stronger. Cascade is on the right ... More Cascades this year but still obviously weaker than the Chinook. I do not know why. Looking forward to the Harvest Ale in September or early October.

- Refreshingly citrusy; flowery wheat aroma; thick bodied ... use less malt next year but keep the % wheat the same.