Wheat

by Charlie Webster

For our May meeting we will be brewing Wheat beers for tasting at the annual picnic in July. Many of us will lug our breweries to Bob Jones’ garage/driveway and, in the midst of the largest accumulation of brewing equipment? seen this year, we will all attempt to brew a beer to the following specifications:

OG: 1.050
FG: 1.012

Color: 3 - 7 deg. L

IBUs: 20 from noble hops (Saaz, Tettnanger, Hersbrucker Hallertauer, etc.)

Grist: minimum 40% wheat malt

Yeast: your choice (The Wyeast brochure lists these for wheat: 3068: Weihenstephan weizen, 3333: German Wheat, 3787: Trappist high gravity, 3942: Belgian wheat, 3944: Belgian witbier.)

Bruce will bring a sack of wheat malt so you all-grain brewers can buy your wheat on-site. There will be malt mills to crack grain.

Bob spoke with Scott at the Hoptown brewery about yeast. Bob plans on dropping by the Hoptown brewery on Friday evening and getting about a gallon or so of yeast off one of their uni-tanks. It will be an ale yeast. So you can use that yeast or bring your own. There should be no underpitching problems.

Arrive at 9:00 am to begin the brew day. Bring your equipment and ingredients. Bring munchies and homebrew (Bock is the May Style of the Month.) There will be a celebration afterward featuring Bob’s famous chili. Bring salads, utensils, and plates to share. Call Bob Jones at (510) 743-9519 or Ken Koupal at (510) 829-7934 to coordinate what you’re bringing. There is a map to Bob’s place on the opposite page.

See you at Bob’s mega-brewery.