Purrsicle

PK Brewing - Purrsicle

A smooth wheat beer with:
-Bright mandarin citrus
-Soft vanilla cream finish
-Light wheat body
-Crisp, refreshing drinkability 'smooth enough to purr'

a. Refrigerate 3.0 gal of water for at least 24 hrs before brew day for wort top off.

Brew Day:

NOTE: thoroughly clean & sanitize all equipment

1. Start with Mash Guidelines
   
   
2. Boil:
   
   • bring water to boil
     
   • remove from heat. Slowly stir in all DME
     
   • bring wort to boil
     
   • insert sanitized thermometer into wort
     
     NOTE: fill sink with ice-cold water & salt 50-mins into boiling schedule
     
     Follow boiling schedule:
     Refer to ingredients for boil tim
     
   • add Cascade hops (45-min)
     
   • add Irish Moss (10-min)
     
   • add Centennial hops (5-min)
     
   • add Orange Peel (0-min)
     
   • terminate boil
     
     
3. Cooling the wort:
   
   • place kettle into ice-cold water
     
   • cool wort to ≈ 170ºF
     
   • add pre-chilled water to wort aiming for ≈ 80ºF
     
     
4. Transfer wort to fermenter
   
   • top up to 5-gal mark with pre-chilled water
     
   • temperature should be ≈ 65ºF - 75ºF
     
     
5. Measure & note OG reading
   
   Primary Fermentation:
   
   
6. Move fermenter to dark, dry area at ≈ 65ºF - 75º F
   
7. Sprinkle yeast on top of wort. Do not stir/shake. (see 'Yeast')
   
8. Install lid and airlock
   
9. Monitor airlock activity after 3 - 5 days.
   
   • when airlock activity has appeared to stop, measure & note SG
     
   • wait 24 - 48 hrs
     
   • measure SG again. Compare to previous measurement
     
   • if SG has stabilized, rack to secondary fermenter being careful to leave krausen, trub & other sediment behind
     
   • install airlock & lid to secondary fermenter
     
     *c. Secondary fermenter has to fit in fridge/kegerator/keezer
     
     Secondary Fermentation:
     
     
10. Fining:
    
    • Cold-crash beer in secondary fermenter to 35ºF - 40ºF for 24 - 48 hrs.
      
      13a. Gelatin
      
    • boil 8oz of water, then cool to room temperature
      
    • sprinkle gelatin on top water and let "bloom" for 15 mins (see 'Other Ingredients')
      
    • heat gelatin/water mixture in microwave at 15 sec. intervals, stirring in between til at 150ºF. Do NOT boil
      -gently pour into secondary fermenter
      
    • attach airlock and lid
      
    • place back into fridge
      
    • let sit for 24 hrs
      
      Stabilizing:
      
      
11. Dissolve Potassium Metabisulfite in 5 tbsp of warm water. Pour mixture into keg (see 'Other Ingredients')
    
    
12. Measure & note FG reading
    
    • use calculator with OG & FG to determine ABV
      
      
13. Rack beer from secondary fermenter to keg, carefully leaving gelatin/sediment behind
    
    • seal keg and wait 24 hrs
      
      
14. Dissolve Potassium Sorbate in 2.5 tbsp of room-temp water. Pour mixture into keg (see 'Other Ingredients')
    
    • seal keg and wait 24 hrs
      
      Flavor/Backsweetening: (may not be necessary)
      
      
15. Chill keg to ≈ 33ºF - 38ºF
    
16. Taste sample of beer
    
    *d. Personal preference, start with small amounts, let sit so flavors can blend in, taste & adjust accordingly.
    
    
17. Add Pure Vanilla Extract and Orange Extract flavoring (see 'Other Ingredients')
    
    • start with low amount
      
    • can taste like fusel alcohols at higher temps (50ºF+)
      
      If needed:
      
18. Add Orange Juice Concentrate (see 'Other Ingredients')
    
19. Add Torani Vanilla Syrup (see 'Other Ingredients')
    
20. Add Mandarin Orange Simple Syrup (see 'Other Ingredients')
    
21. Add Simple Syrup (see 'Other Ingredients')
    
    Carbonation:
    
    • see 'Priming Information' for Force Carbonation