Tonight I brewed my South by Southwheat Ale. It’s a wheat ale twist a couple of twists – the use of agave nectar in place of honey, which I normally use, and Sorachi Ace hops (a Japanese variety that is supposed to lend a mild lemon/citrus flavor – perfect for a wheat beer). I am using the American Hefeweizen yeast from White Labs for this particular brew. Images of the brewing process and brewing particulars to follow.
Fermentables
2.5 lbs. – American Two-row Barley
1 lbs. - Flaked Wheat
4 lbs. – Wheat Liquid Male Extract
1 lbs. - Agave Nectar
Hops
0.5 oz. – Sorachi Ace 14% AA – 60 minutes
0.25 oz. – Sorachi Ace 14% AA – 15 minutes
0.25 oz. – Sorachi Ace 14% AA – 5 minutes
Yeast
White Labs American Hefeweizen (WLP320)
Steep American Two-row Barley and flaked wheat for 45 minutes at ~155 F.
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Add wheat liquid malt extract and agave nectar, and return to boil. Add 0.5 oz. of the Sorachi Ace hops to the boil. Smell the goodness.
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After the boil was over, the color was a tad darker than straw yellow – perfect for the wheat ale…I can’t wait to taste this one.
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