Over on the right with the rest of the recipes you’ll see the wheat beer I made this weekend. Being sick of winter, I thought a wheat beer would kick start those warm weather vibes. Saturday morning I got up at 6 a.m. and started my brewday. The grains were crushed the night before, so I set up the strike water on the stove and got the mash cooler ready. With the weather this cold, I heat my strike and sparge water up on the stove with no difficulty. It was a pretty smooth morning brew session, and I was done by a little after 10.

The only downside, and I guess I should have seen this coming (especially using so much wheat in the mash), was that my efficiency was terrible! I missed my original gravity reading by 10 points. It came out at right around 1.043. Since most of the hop additions were late, I wasn’t concerned with it being too bitter, and I quickly came to terms with the fact that I will probably end up with a 4-4.5% ABV hoppy wheat ale. I can live with that! I should have probably thought that out, and added another pound or two of 2-row, but I’m not going to worry about it. The aroma coming out of the airlock smells incredible, and fermentation is going great, and took off a couple hours after I pitched the yeast. The hydrometer sample tasted really nice, and it should have a light orange color with a good wheat haze to it.

The Upper Mississippi Mash Out was this past weekend, and the stout I entered didn’t place in the top three in its category. I’m not surprised, as I wasn’t expecting to place, but I’d be lying if I didn’t feel a slight bit of disappointment. Still, I’m very proud of it, and I will be brewing it again next. I would have brewed it this time, but I didn’t have enough of the dark malts. I have six left, and I plan on doing a side by side with the beer that inspired it, Founders Breakfast Stout.