Brew #20: Sam Adam’s Summer Ale Clone
1 lb 40L Cara-pils Crystal Malt
1 lb Flaked Wheat
1 can Light LME
1 can Wheat LME
1 oz lemon zest
.3 oz cracked Seeds of Paridise
1.5 oz Hallertau hop pellets
1 slap pack Belgian Witbier Yeast (3944)
Steeped crystal malt and flaked wheat for 45 minutes at around 160 deg F. Removed grains and brought to boil. Added liquid extract. After a rolling boil added 1 oz Hallertau hops. Boiled for 40 minutes and added wort chiller. Added lemon zest and crushed seeds. Removed from heat. Using a grain bag I steeped the final .5 oz of Hallertau hops for 5 minutes and removed. Added to cold water in 6 gallon glass carboy. Pitched yeast with an original gravity of 1.055.
O.G. 1.055
F.G. – stay tuned
I wanted to share the description of the yeast I used.
3944 Belgian Witbier Yeast
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
Unique properties: A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. Flocculation – medium; apparent attenuation 72-76%. (62-75° F, 16-24° C)
