Homebrew Batch #24 – Winter White

Like the Winter Ale before it, my Winter White is neither especially “Wintery” nor “white.”  I called it “Winter White” because of the season, and because I used a good portion of wheat malt (extract).   Interestingly, it came out much darker than my winter ale.  The Winter White recipe is on Hopville – I did a partial mash, 2.5 gallon batch:

Mash: 60 minutes at 154 degrees:

2.5 lbs US 2 row Pale Malt

0.5 Lbs Crystal 40

Sparge with 2.5 gallons of 170 degree water.

Bring to a boil, then add:

2 lbs Wheat DME, stir to dissolve.

0.5 oz East Kent Goldings hops.

After 55 minutes, add another 0.25 oz. EKG hops.

After 5 more minutes (60 total), remove from heat, cool to 70 degrees, and pitch Safbrew T-58 yeast.

My OG came in right on target at 1.058.  I will give this 3 weeks in the basement to ferment.  I brewed this on 11/20/12, and this morning there is a sulfur smell emanating from the airlock.  The most vigorous part of fermentation is complete (Krausen has risen and fallen already) – and I’ve had this sulfur smell before, so I’m not concerned.  I will just let it do its thing.



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