Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 25 L | 60 min | |||||
| Actuals | 0 | 0 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Wheatwine | 0 - 0 | 0 - 0 | 0 - 0 | 0 - 0 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 3.5 kg | 35.9 |
| White Wheat Malt | 3 kg | 30.77 |
| Oak Smoked Wheat Malt | 1 kg | 10.26 |
| Oats, Flaked | 500 g | 5.13 |
| Crystal Wheat Malt 60L | 350 g | 3.59 |
| Melanoiden Malt | 150 g | 1.54 |
| Wheat Dry Extract | 1 kg | 10.26 |
| Corn Sugar (Dextrose) | 250 g | 2.56 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Columbus (to 48.3 IBU) | 45 g | 60 min | FirstWort Hopping | 13.4 | |
| Columbus (to 12 IBU) | 25 g | 15 min | Aroma | 13.4 | |
| Columbus | 25 g | 0 min | Aroma | 13.4 | |
| Columbus (5 day dry hop) | 30 g | 7 days | DryHop | 13.4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 8.8 g | 0 min | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American | 0% | 0°C - 0°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Step 1 | 63°C | 0 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Actual OG 1.084 FG 1.011 9.7% after priming Water profile in the region of: Ca Mg Na Cl SO4 HCO3 150 10 80 150 160 220 25 litres strike water to hit 63C. Mash pH 5.4-5.6 90 minute mash, and in hindsight some rice hulls would have been nice! 60min hops are first wort hops, added while it comes to a boil. 3min hops steeped for 10 mins at end of boil before cooling. 500ml of slurry from a 2.5 litre yeast starter. 20C till krausen drops and trub starts to settle, then up to 21C. Hold till gravity stable for 48hrs (7days for me). Then add dry hops and begin cold crash. Bottle after 7 days (I fined with gelatin 2 days before bottling). Bottled to 2.1vol (120g sugar with 1.5g rehydrated CBC1 yeast). Nice after a few months, better after closer to a year. |
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