Wanigan

All Grain Recipe

Submitted By: jbiehl (Shared)
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Brewer: J Biehl
Batch Size: 10.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 22.5 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Detroit Water Water 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
10 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 4
5 lbs Wheat, Flaked (1.6 SRM) Grain 5
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7
1 lbs Munich Malt (9.0 SRM) Grain 8
2.00 oz Hallertauer Hersbrucker [4.0%] - Boil 45 min Hops 9
0.50 tsp Irish Moss (Boil 20 min) Misc 10
4.00 oz Orange Peel, Bitter (Boil 20 min) Misc 11
2.76 oz Coriander Seed (Boil 20 min) Misc 12
3.00 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 13
2.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 14

Taste Notes

not bad. great with orange slice. feedback is more corriander. for v2.0 upping to 2.76 from 1.32 oz. upped bitter orange peel from 2 oz to 4 oz. keeping lemon grass about the same at 3 stalks, chopped fine and added at 40min into boil. cut rice hulls from 1lb to 1/2 lb as well. adding 1lb of carapils for head retention

Notes

maybe get rid of flaked wheat? reduce to 8 lbs. increase munich to 2 lbs. jb 6/12/14

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