Gladfield Harvest Wheat

Batch Size

30L Kettle Full; ~23L (in fermenter)

Ingredients

Malts

  • 3.00kg Lager Light Malt (52.6%)
  • 2.20kg Wheat Malt (38.6%)
  • 0.15kg Toffee Malt (2.6%)
  • 0.35kg Munich Malt (6.1%)
  • 0.3kg Oat Hulls (added to mash - do not mill)

Hops

  • 60min – 15g Pacific Jade @12.5% aa (17.8 IBU)
  • 10min – 15g Centennial @9% aa (4.7 IBU)
  • 0min – 25g Cascade 6% aa; (3.3 IBU)
  • Dry – 25g Cascade 6% aa; 75g Centennial 9% aa (0 IBU)

Yeast

Lallemand BRY-97 West Coast Ale Yeast (1 Packet)


Mash Additions:

3g Calcium Chloride

6g Calcium Sulphate

3-4mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)

Water Profile

Brewing Process

  1. Heat Strike Water to achieve Mash Temp of 66.5°C (~6°C above strike)
  2. Add minerals to Strike or Foundation water.
  3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
  4. Mash at 66.5°C for 45 mins
  5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
  6. Boil for 75 minutes adding hops and kettle finings at indicated times
  7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature
  8. Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).
  9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

  1. 48hrs after FG is reached, crash to 6-8°C.
  2. Add finings after the temperature is stable. Crash to 0-1°C until cleared.
  3. Fine and filter as required.
  4. Keg or bottle condition - your choice? Aim for 2.6-2.7 volumes of CO2.


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