Australian Red Back
Category;
Wheat Beer
Recipe Type:
All Grain
7.75 lbs mix of 66% malted wheat extract and 33% barley.
1 lbs crystal malt (steeped, removed before boil)
1 lbs amber unhopped dry malt extract
Hops
1.5 oz Kent Golding hops (5.6% alpha) (60 minute)
.5 oz Kent Golding (10 minute boil)
.5 oz Kent Golding (5 minute boil)
.5 oz Kent Golding (in strainer, pour wort through)
Other
.5 oz Irish moss (15 minute boil)
.75 oz Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
Procedure
My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It
finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3–4 minutes)
I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.
Note:
These recipes are just a starting point and can be adjusted to suit your taste preferences. You can experiment with different malts, hops, and yeast strains to create your own unique beer recipes. Happy brewing!
