9 g (0.32 oz) Yakima Magnum (14.0% AA); first wort hops
8 g (0.28 oz) Centennial (8.8% AA); 10 min.
21 g (0.74 oz) Centennial (8.8% AA); 0 min.
Recommended Cold Crash
I used pale white wheat malt, 1.5L I believe.
The munich malt is 10L.
Recipe Type: All Grain
Yeast: Wyeast 2565 Kölsch
Yeast Starter: 1.5 L on stir plate
Batch Size (Gallons): 6.0
Original Gravity: 1.050
Final Gravity: 1.010
Boiling Time (Minutes): 60
Color: 3.9 SRM
Primary Fermentation (# of Days & Temp): 9 days at 62 °F
Tasting Notes: Refreshing beer with a nice mouthfeel and a light clean fruitiness.
Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.
5.5 lb 2-row malt (52%)
4.5 lb Wheat malt (43%)
0.5 lb Munich malt (5%)
0.5 lb rice hulls
9 g Yakima Magnum (14.0% AA); first wort hops
8 g Centennial (8.8% AA); 10 min.
21 g Centennial (8.8% AA); 0 min.
Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.
Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.