![\"Dukes](\"https:\/\/kfi.jpm.mybluehost.me\/blog\/wp-content\/uploads\/2023\/10\/20231026-dukes.jpg\")
\u201cLearn to Homebrew Day\u201d began as \u201cTeach a Friend to Homebrew Day\u201d in 1999. One year shortly after that the Dukes of Ale of Albuquerque, the homebrew club I was a member of, hosted an event at a local brewery that most accurately could have been called \u201cHere Are Some Ways to Make Beer at Home.\u201d<\/p>\n
Several club members set up their brewing systems in the parking lot and we invited \u2013 by sending out a press release that got published or read on air \u2013 people interested in learning about homebrewing to hang out. I\u2019m not sure how much teaching or learning about the nuts and bolts of brewing went on, but we probably managed some demystifying<\/a>.<\/p>\n I mention this because yesterday I posted a recipe from \u201cBrew Like a Monk\u201d<\/a> for Learn to Homebrew Day<\/a>, and today I have one from \u201cBrewing With Wheat.\u201d<\/a> Were a person to decide to start homebrewing, particularly without some instruction, these are not starter recipes. The ones Friday and Saturday also won\u2019t be. <\/p>\n It is good to review the basics in a book such as Charlie Papazian\u2019s \u201cThe Complete Joy of Homebrewing\u201d or John Palmer\u2019s \u201cHow to Brew\u201d and to have one of those books on hand while brewing. For those who want to begin on a smaller scale (less equipment, less time), I suggest \u201cSpeed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More.\u201d<\/p>\n I\u2019m not sure it is possible to count the number of witbiers that Jean-Francois Gravel of Dieu du Ciel! In Montreal has created. This is a recipe he generously provided for \u201cBrewing With Wheat.\u201d<\/p>\n \u201cTo me, wheat has a very delicate, bready flavor with some acidity or refreshing tartness. I think the barley has more pronounced grain flavor and a sweeter perception,\u201d he said. \u201cIf you eat raw wheat and malted grain, you will see the difference of texture right away, because the malted wheat is more crumbly and easy to crush. But the flavor difference between unmalted and malted wheat is very subtle. The malted wheat will have a bit more . . . malted flavor.\u201d<\/p>\n When Gravel talked about \u201ccoriander punch\u201d he was describing impact, not the \u201ccoriander soup\u201d that can make white beer unpleasant. However, he admitted to his affection for the spice. \u201cI have to say that I love coriander seeds, so I use a lot. I followed the guidelines from brewing books for my first versions and increased it slowly until I had the coriander punch I like.\u201d <\/p>\n Original Gravity:<\/strong> 1.054 (13.5 \u00b0P) Grain Bill:<\/strong> Mashing:<\/strong> For single step hold at 145\u00b0F (63\u00b0C) for 45 to 60 minutes. Sparge with very hot water, 176 to 180\u00b0F (80-82\u00b0C) to increase the temperature of the mash up to 158 to 169\u00b0F (70 to 76\u00b0C). Then run the sparge with 169 to 172\u00b0F (76 to 78\u00b0C) water until the end<\/p>\n Hops:<\/strong> Mt. Hood, 60 minutes (14 IBU) Boil:<\/strong> 60 minutes \u201cLearn to Homebrew Day\u201d began as \u201cTeach a Friend to Homebrew Day\u201d in 1999. One year shortly after that the Dukes of Ale of Albuquerque, the homebrew club I was a member of, hosted an event at a local brewery that most accurately could have been called \u201cHere Are Some Ways to Make Beer at … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17,701],"tags":[],"class_list":["post-17882","post","type-post","status-publish","format-standard","hentry","category-beers-of-conviction","category-local-indigenous"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4Eq","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=17882"}],"version-history":[{"count":5,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17882\/revisions"}],"predecessor-version":[{"id":17888,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17882\/revisions\/17888"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=17882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=17882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=17882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFinal Gravity:<\/strong> 1.013 (3.3 \u00b0P)
\nAlcohol by Volume:<\/strong> 5.5%
\nIBU:<\/strong> 14<\/p>\n
\nPale two-row 50%
\nMalted wheat 20%
\nPregelatinized (torrified or flaked) wheat 30%
\nRice hulls as needed<\/p>\n
\nMash at a ratio of 3.1 L\/kg of grist (0.4 gallons per pound)
\nMash in at 124\u00b0F (51\u00b0C) for 15 minutes
\nSaccharification at 145\u00b0F (63\u00b0C) for 30 minutes
\nSaccharification at 154\u00b0F (68\u00b0C) for 30 minutes
\nMash out at 169 to 172\u00b0F (76 to 78\u00b0C)<\/p>\n
\nSpices:<\/strong> Fresh ground coriander 0.75g to 1.25g\/L
\nOrange peel 0.5 g\/L<\/p>\n
\nYeast:<\/strong> White Labs WLP400 or WLP410 or Wyeast 3943 or 3944
\nFermentation:<\/strong> 5 to 6 days at 73\u00b0F (23\u00b0C). Drop temperature to 50\u00b0F (10\u00b0C) for 24 hours, then 32\u00b0F (0\u00b0C). Lager 10 to 15 days.
\nBottling:<\/strong> Refermentation in the bottle<\/p>\n","protected":false},"excerpt":{"rendered":"