Brewed: Modern Times Hoppy Wheat

Brewed: Modern Times Hoppy Wheat

In early March, my wife coerced me into tackling the Whole30 Challenge with her. For the uninitiated, the Whole30 Challenge is basically a 30 day, ultra-strict paleo diet, so no beer, bread, grains of any kind, or dairy and enough vegetables to scare a small child into thinking all the candy in the world was gone.

I wanted to have something light and freshly hopped ready to drink for day 31, so I ordered up a pound of Citra and tweaked a recipe The Mad Fermentationist created for Modern Times.

Citra Hops

For whatever reason, my order took about 6 days compared to the usual 2 to make it from Northern Brewer in Minneapolis to my house, so this batch turned into a rare weeknight brewday in order to get it brewed, dry hopped, dry hopped again, and kegged before the end of my tenure as Vegetarian In Chief.

Brewing was pretty uneventful. I’ve been struggling with a few batches overattenuating on me, though I thought I’d nailed that down to a once-trusted thermometer now reading about 6°F low at mash temps, though this batch proved I’m not completely rid of that problem. I’ll probably break down and order a Thermapen to rid myself of any further doubt. With 45 seconds of low-flow oxygen and a healthy, 1L pitch of Wyeast 1056, this brew fermented down to 1.008 from 1.052, or about 84.62% apparent attenuation. The next batch I make I’ll be revisiting how long the wort spends below 170°F during sparging just to rule out anything odd. I typically try to heat the first runnings up to 170+ as quick as I can to denature the enzymes in lieu of doing a mash-out, but I’m down to thinking either I have a second bunk thermometer, or I need to start doing a mash-out step.

Hoppy Wheat Runoff

Despite sounding terribly thin, this beer tastes amazing just at just 18 days old, and just in time for our first day of spring temperatures. I double purged everything with C02 when racking and dry-hopping.It is lacking a little body, but I don’t perceive it to be as dry as the numbers suggest, and the citra/centennial hop combo lends some amount of stickiness to the mouthfeel.

It’s been really great reading updates on how Modern Times has gone from concept to reality, and I wish them the best of luck as they get closer to their first production batches. With recipes like this, they no doubt have a great future ahead of them.

Hoppy Wheat

Spring of Eternal Winter (Wheat)

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 38.3 IBU 5.3 SRM 1.049 SG 1.012 SG 4.80 %


Name Amount
White Wheat Malt 5.5 lbs
Pale Malt (2 Row) US 4 lbs
Caravienne Malt 0.75 lbs


Name Amount Time Use Form Alpha %
HopShot 5 oz 60 min Boil Pellet 2.4
Citra 2 oz 5 days Dry Hop Pellet 12
Citra 2 oz 0 min Boil Pellet 12
Centennial 1 oz 0 min Boil Pellet 10
Citra 1 oz 7 days Dry Hop Pellet 12


Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F


  • 2013.04.08 : Made a 1.5L starter on the stir plate. 500mL will be pulled and crashed for the Iron Ranger brewday for the coming weekend.
  • 2013.04.09 : A rare weeknight brewday.
  • 2013.04.14 : Added 1oz Centennial and ¾oz citra for dry hopping round 1
  • 2013.04.21 : Kegged with 2oz citra hops