Menu:
Dark Wheat
Kegged on November 4, 2009.
For my second batch I chose a dark wheat beer recipe from Bob's Homebrew Supply. The image below shows the ingredients and directions for making the beer (click on the image for a larger view).
For the most part I followed the instructions above. I do not remember what yeast I used. I should mention that after steeping the grain I squeezed the grain in the strainer to extract additional sugar. I have read that by squeezing the grain you can release tannins that will cause the beer to be bitter. I have also read that this will not have a noticeable impact. Below is an image of the beer in a carboy.
The original gravity was 1.056 (this was not corrected for temperature). The beer spent five days in the primary fermenting bucket, six days in a secondary container, and three days in a tertiary container, for a total of 14 days. The specific gravity was 1.016 (not corrected for temperature) when I transferred the beer into the secondary, which would result in an alcohol content of 5.3%, I did not measure the final gravity when I kegged the beer.
I wasn't a fan of this beer, but other people seemed to like it. I have noticed that when I make this style of beer it doesn't turn out how I am expecting based on other beers I have tried. I don't know if this is because of the recipe or something else. I don't believe I have used a tertiary container for any batches besides this one; unless you are trying to age the beer for a significant amount of time with very little yeast I don't know that there is a reason to do another transfer.