Gowanus Brewery


Gowanus Strength Wheat Ale by Jeremy
May 30, 2008, 12:00 am
Filed under: all-grain, beer, brewing, naming, recipe, wheat

The grain bill for the Gowanus Strong Wheat Ale was huge, so I could take a third running for a second batch of beer. It’s the Gowanus Strength Wheat.

The last run off the grain, which was about 50% wheat, 40% pale malt, and 10% liberty malt, gave me a gravity of about 1.030. During the boil, I added one ounce of Willamette hops and one pound of amber Belgium candi sugar at 60 minutes and, at flame out, I added one pound of honey. The resulting original gravity was about 1.040. To top it all off, I pitched a 500 mL starter of German wheat yeast.

Under BJCP guidelines, this is a Specialty Beer, a category that includes beers that don’t fit well into other established categories because unusual techniques, ingredients, or ingredient combinations have been used. I’m not sure if using the third running for this beer qualifies as an unusual technique, but honey is specifically named as an unusual ingredient. We’ll see how special it tastes in a few weeks.

Advertisements

1 Comment so far
Leave a comment

[…] June 19, 2008, 12:00 am Filed under: beer, kegerator, wheat Last weekend I dumped the Gowanus Strength German Wheat into a keg and hooked it up to the keggerator.  Result:  tasty […]

Pingback by Gowanus Strength German Wheat - Kegged « Gowanus Brewery




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: