Brewing an Epiphany Beer
by Jim Vondracek on 01/12/16Nancy and I have been worshiping with a Lutheran community in the south Loop, Holy Trinity, or HTLoop. It offers a traditional, reverent liturgical practice merged with a progressive outlook and meets in a dramatic space in an old loft building. Because we worship at 5 pm on Saturdays, we have wine or beer receptions afterwards.
In December, one of the seminarians serving at HTLoop, Alex, and I brewed a batch of wheat beer together at the CHAOS brewhouse, where I'm a brewing member. We did a ten gallon batch and this was Alex's first all-grain brew day! Above is a photo of Alex stirring the mash tun.
We'll serve this at an after-worship reception at HTLoop in late January or early February. It should be an easy to drink, relatively light, sessionable American-style wheat ale. We used wheat, two-row, and Munich malts. For hops, we used UK varieties, Challenger and East Kent Goldings. The yeast was a straightforward American yeast, US-05, which should give a clean flavor profile and attenuate well, leaving a dry and drinkable beer. We mashed at 150F and are fermenting at 65F.
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