Today was bottling day at the Snider Homebrew Shop. I bottled a batch of Mr.Beer’s Whispering Wheat Weizenbier.
Whispering Wheat is one of the older recipes, from before the company was purchased by Coopers. It’s no longer being produced but it looks like the inventory hasn’t been completely cleared out from all of the stores that stock Mr.Beer, so you may still be able to find this refill if you’re interested.
If you can’t find it, the new Mr.Beer wheat beer is the Bavarian Weissbier.
Brew day for this batch was a bit of a disaster. I spilled a fairly significant amount of wort as I was pouring it from the pot into the LBK. It went everywhere and we were finding sticky spots on the kitchen floor for days afterward (despite having mopped the floor twice in light of the mess).
I also knocked over my hydrometer sample, causing more of a mess.
So, yeah, it was a bit of a disaster. But I managed to eyeball the amount of lost wort and adjust my top-up water accordingly and ended up with an original gravity (OG) reading that was pretty darn close to what QBrew had predicted, so I guess I managed to adjust the water correctly.
Bottling day went a lot smoother than brew day. I had cleaned all of my bottles earlier this week, so all I had to do was rinse and sanitize them. I added my priming sugar, filled my bottles, and capped without problems.
I didn’t get as many bottles as I’d guess that I would. I figured I’d get about 7L worth of beer out of this batch (instead of the usual 8), but ended up being a few ounces short of that. I managed to fill eleven 12oz bottles, four 450mL bottles, and two 650mL bottles.
I figured I’d have been able to fill a full 12 of the 12-ouncers, but I didn’t quite manage it. The 11th bottle is my trub bottle (the final bottle tends to have a lot more sediment (aka: trub) in it); I’m a little bit worried about a bottle bomb, since it’s a glass bottle, but I’m probably just being paranoid.
In any case, I managed to get my wheat beer bottled up without incident. I’m looking forward to opening the first bottle in a few weeks. I’m told that wheat beers condition a lot faster than others, and so it should be ready to drink in 2 or 2.5 weeks instead of the usual 4.
If you’re looking to build up your pipeline as a homebrewer, the shorter conditioning time means that wheat beers are a good way to do it.
For those who are interested, here’s the recipe for the Whispering Wheat Weizenbier, along with my notes.
Whispering Wheat Weizenbier
Brewer: Adam Snider
Batch: 2.00 gal Extract
Recipe Gravity: 1.040 OG
Recipe Bitterness: 17 IBU
Recipe Color: 4° SRM
Estimated FG: 1.010
Alcohol by Volume: 3.8%
Alcohol by Weight: 3.0%
Mr. Beer Booster 0.78 lb, Sugar, Other
Mr. Beer Whispering Wheat Weizenbier 1.21 lb, Extract, Extract
Mr. Beer Whispering Wheat Weizenbier 1.00 oz, Pellet, 5
Mr. Beer Dry Ale Yeast 1.00 unit, Yeast, Temperature
Range: 68°-76° F 2.0 GRAMS
Spilled significant amount of wort; reduced water to
compensate. Approximately 7 litres in total (1.85 gallons). As
a result of reducing the batch size, OG was 1.039, so the
final product should come out according to the recipe, despite
the loss of wort.
Actual OG = 1.039
Actual FG = 1.012
Actual ABV = 3.5%