Batch 32: Honey Wheat
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By Volume
Primary Secondary Keg
1.054 1.003 6.6 % 67 % 29 days 34 days 7 days


rewed on Sunday, June 25th, 2006
This second all-grain batch went really smooth. The same 48qt cooler mash tun was used with a stainless steel braid and universal sabco boil kettle. I used boiling water to sanitize the heat exchanger this time and it worked so well I think I'll always do it. The ambient temperature for fermentation is 70 F in the basement and the fermenter is in a cold water bath with some ice bottles to bring the temperature down to the lower 60's. I got a new digital thermometer from VWR that is calibrated to labratory standards and is waterproof. I couldn't get orange blossom honey again this time so I used clover honey instead. The honey was added during the last 5 minutes of the boil to pasturize. The yeast cake or US-56 was used from the prvious batch of Pacific Pale Ale, it went right to work with a very short lag time.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
2.00 lb Clover Honey (1 L) $4.20
6.00 lb Pale Malt (2 Row) US (2 L) $7.50
4.00 lb Wheat Malt, Ger (2 L) $6.28
0.50 lb Cara-Pils/Dextrine (2 L) $0.82
0.50 lb Caramel/Crystal Malt - 60L (60 L) $0.82
1.00 oz Hallertauer Hops (4.60 %) at 40 min $1.85
1.00 oz Tettnang Hops (4.20 %) at 20 min $1.29
1.00 oz Hallertauer Hops (4.60 %) at 10 min $1.85
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Fermentis Safale US-56 (US-56) $0.00


Time Step
1:30 PM Sanitized equipment
  Heated 3.5 gal strike water to 185 F, preheated mash tun
2:55 PM Doughed in at 170 F, mashed at 155 F for 60 min, 154 F for 30 min, 151 F for 0 min
  Heated 4.5 gal sparge water to 190 F, preheated hot liquor tank
4:00 PM Lautered 7 gal of wort, 1.030 @ 113 F = 1.039 SG, 67% Mash Efficiency
4:15 PM Boiled, added hops on schedule
5:55 PM Heat exchanger and wort wizard, cooled to 70 F
6:30 PM Pitched yeast, 1.052 @ 78 F = 1.054 OG (Estimate: 1.062 OG)
7:30 PM Cleaned equipment


acked to Secondary on Monday, July 24th, 2006
After a long period of over four weeks in the primary fermenter the Honey Wheat was racked into a 5-gallon secondary fermenter. I had about a quarter gallon extra that wouldn't fit in the secondary so I sampled it and took a gravity reading. It really fermented out almost completly and there is not much malt or honey flavor at all. It tasted a lot different than the previous partial mash version of this recipe. Maybe some aging and carbonation will improve the flavor, we'll see.

1.003 @ 70 F = 1.003 SG
6.6% ABV


egged on Sunday, August 27th, 2006
After a little over a month in the secondary fermenter the Honey Wheat was racked into a 5-gallon keg. This is the lightest color beer that I have ever made, it really cleared nicely in the secondary. It's going straight into the kegerator at 40 F to carbonate at 12 PSI. My CO2 tank seems to be running low and I need to fill it up. The SG measurements didn't change from above.

1.003 @ 70 F = 1.003 FG
6.6% ABV


asted on Sunday, September 3rd, 2006
This batch of Honey Wheat is a really balanced and light easy to drink beer eventhough it's over 6% ABV. I think it's lighter in color than my previous attempt at this beer doing a partial mash. The final gravity is also much lower presumably because the partial boil added some caramelization and unfermentable sugars. It doesn't taste as sweet and seems much more balanced with the honey flavor and hop bitterness. My 5lb CO2 tank needed to be refilled to finish carbonating these beers.