Sunday, January 16, 2011

Celiac's Wheat Dream

Origin:
Wheat contains a great deal of gluten and celiac disease is an autoimmune disorder in the small intestine that makes people react adversely to gluten. Basically to someone with celiac disease beer is pretty bad for you. However wheat beer is especially bad for you because of the much higher gluten content. Also my friend co-worker pat is either celiac or gluten intolerant so its just a poke with stick at his misfortune. Other peoples tears are my comic lubricant. That is why this beer that a celiac can't have is called Celiac's Dream Wheat
UPDATE 2/2/11:
My girlfriend came up with a better name for this beer. Wheat Dream makes makes it sound like a "Wet Dream" , which is funnier. I should be getting ready to keg this beer pretty soon. So from now on it will be Celiac's Wheat Dream.
Ingredients:
  • 7 lbs Wheat Malt Extract
  • 2.0 oz. Cascade (8.6% alpha-acid, whole leaf)
  • White Labs Pacific Ale Yeast (WLP041)
  • 6 oz. German Vienna (4°L, Crushed)
  • 6 oz. Crystal (10°L, Crushed)
Procedure:
On Saturday January 15th I went to the brew store with my Dad who was down from Alaska visiting with the rest of my family. Main brew was closed so I went to Brew Brothers and purchased ingredients for the beer. Upon returning we realized that I had to take my brother and his girlfriend to the airport so I had to wait until Sunday to brew. Sunday after a couple trips to Lowe's for misc. house repair items my dad and I started brewing.
Overall this was a pretty uneventful beer, nothing unusual. I decided to brew this so my dad could see the fundamentals of brewing The hop schedule shown below is pretty standard:
Hops/Ingredients Schedule:
QuantityIngredientBoiled for
1 oz.CascadeEntire 60 min. Boil
1/2 oz.CascadeLast 15 min. of boil
1/2 oz.CascadeLast 5 min. of boil

After the boil finished I cooled the wort took a gravity reading and pitched the yeast.

INITIAL WORT GRAVITY:
1.050


UPDATE: 1/28/11
I transfered from primary to the secondary today. Nothing special just an update. It's looking like it needs a while longer to attenuate. Hoping for a higher ABV.

Gravity at Transfer: 1.022

Current Alcoh
ol:
  • ABW=105*(1.050-1.022)=2.94
  • ABV=1.25*2.94=3.68%

UPDATE: 2/13/11
I kegged the Celiac's Wheat Dream today after a very long secondary fermentation. Something was off about this batch. I don't know if I achieved full attenuation but I tasted and there was no sweet flavors of un-fermented sugars. With 7 lbs of malt extract I would have thought a higher ABV but I am happy with the beer. 48 hours on the CO2 and it should be ready to drink.
I couple things that I did notice was it was extremely bubbley when I dropped the hydrometer into the theif there was higher than normal amount of bubbles attached to the hydrometer when took a reading. To remedy this you spin the hydrometer and the bubbles come right off.
The second thing was that when I transferred it from primary to secondary the rate of fermentation was pretty constant and very slow between 45 seconds shortly after starting to about a minute when I transferred. It might have been a stuck fermentation but I don't know how to test that hypothesis. The weather has been colder than normal and that may have contributed to it. I usually keep it covered with 2 towels to keeping it at a stable temperature thorough out the day. My next major home brewing project will most likely be some type of fermentation temperature controller.
Final Gravity: 1.020

Current Alcoh
ol:
  • ABW=105*(1.050-1.020)=3.15
  • ABV=1.25*3.15=3.94%


2 comments:

  1. You are a cruel and uncaring person. I like that about you.

    ReplyDelete
  2. Wheat beer is my favorite, unless it's golden. I bet it will be super delicious.

    ReplyDelete