Australian RedBack

Classification: wheat beer, weissbier, weizen, all-grain

Source: Allan Wright, (aew@spitfire.unh.edu) Issue #834, 3/2/92

I was modeling this beer after the Austrailian wheat beer RedBack.

Ingredients:

7--3/4 pounds, mix of 66% malted wheat extract and 33% barley malt extract
1 pound, crystal malt (steeped, removed before boil)
1 pound, amber unhopped dry malt extract
1--1/2 ounces, Kent Goldings hops (5.6% alpha) (60 minute boil)
1/2 ounce, Kent Goldings (10 minute boil)
1/2 ounce, Kent Goldings (5 minute boil)
1/2 ounce, Kent Goldings (in strainer, pour wort through)
1/2 ounce, Irish moss (15 minute boil)
3/4 ounce, Burton water salts
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.