I am sorry for the long thread, but I am digging the net for few days now and did not find such a "tutorial", so I will built my own and want to share it.
I will be happy you comment/correct me, and I have some questions at the end.
So I brew few amber ale from extract kit (very successfully) and want to try something new.
I want to brew wheat beer with honey, and wish it will be as clear as possible (I know wheat beer should get the haze, but I am trying something here :)
I am using this recipe with small amount of changes. my steps should be:
- Heat 21 Litre (5.5 Gallon) of water to 70 C (155F)
- Take the flaked wheat and oats, put it in a steeping bag and steep the grains for 30 minutes
- Take out the bag of grain and wash it with small amount of water at 80C (175F) - few times with ladle - not squeezing the bag.
- Get to boiling point
- Add the DME once the water is boiling and mix it.
- Add hops for 60 mins (the only one in this recipe)
- In the last 15 mins add the immersion chiller for sanitizing.
- Add Honey and orange peel
- Add whirlfloc tab
- After 15 mins turn the flame out.
- Start chilling
- Rehydrate the yeast with 110 ML (4 oz) - 40C (105F) of the wort for 15 minutes.
- Once the wort is 24C (75F) whirlpool it and start siphoning it to the primary fermentation without trub as you can.
- Stir the wort to add oxygen
- Take OG value
- Add the rehydrated yeasts
- Close, add the airlock, and put it for few days in 22C (70F)
- After the bubbles in the airlock are at much lower rate (±5 days), take gravity value once a day.
- After 2 days with no change transfer it to secondary (slowly, not to oxygen).
- Take FG value and calculate ABV
- Give it another ±10 days.
- Cold crash for 3 days at 2-3C (35-37F)
- Boil 2 cups of water and add 220g (7.7oz) of corn sugar (calculator). Let it cool to 25C (77F)
- Add it to the priming bucket, and slowly siphon the beer from the secondary (without trub as possible).
- Bottle it.
- Give it another 2 weeks at 22C (70F)
- Cold it to 3C (37F) 24 hours before drinking.
What do you think about the process and steps?
My questions for perfectly understand the process are:
- Full boil or partial boil? I read a lot of pro and cons, but if I understand correctly, clearer and tastier beer will be a result of full boil wort.
- Should I use Gelatin after transferring to secondary for clearer beer? or will the affect be very tiny and not worth it?
- What will happens if I will use Lager dried yeasts instead of Ale, will it be clearer? of course I will use Lager fermentation rules (temperature, diacetyl rest, lagering). in general - can Ale or any other beer can be made with Lager yeasts?
- Should I use DME or LME? If I am understood correctly, DME will give me lower SRM, right? any other differences?
- Will late adding the extract (DME or LME) will help the beer to be clearer or lighter in color?
I know it is not common to publish such a huge detailed question, but I wanted to gather it all in one place for the new brewers as well.
Thanks in advance.