Back in the Saddle II

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 5.50 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 20.4 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: My Aging Profile
ABV: 5.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
4.00 g Calcium Chloride (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 oz Rice Hulls (0.0 SRM) Adjunct 3
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
3 lbs 12.00 oz German Rye Malt (2.5 SRM) Grain 5
3 lbs White Wheat Malt (2.0 SRM) Grain 6
1.00 oz Williamette [4.7%] - Boil 60 min Hops 7
0.50 oz Centennial [8.7%] - Boil 15 min Hops 8
0.50 oz Centennial [8.7%] - Boil 0 min Hops 9
1 pkgs American Ale (Wyeast Labs #1056) Yeast 10

Notes

REVISED with 1056 yeast and 1lb less MOPA to get the OG down. Sparge - 4.75 gal @ 170°F ----Previous Batch Notes---- Prep - Spilled a couple ounces of primarily wheat malt while gristing. Olive is enjoying it. Mash - Initial temp 154.5°F, stirred to get down to target. At 10m in, temp now 151°F. Stirred at 35m in temp still around 151°F. Primary - Initial temp 64°F for 3 days, then 66° for next 4. Racked to secondary carboy, FG 1.018 but still active fermentation. Taste slightly phenolic although nothing like that first beer, but otherwise pleasant, some SO2 present and yeast present. Hope these characteristics re-absorb in secondary. Secondary - Room temp ~72°F for 7 days, wrapped in a towel. Crash chill after 7 days to 35° for 7 days. FG Kegged