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.