Amazone

All Grain Recipe

Submitted By: Lab (Shared)
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Brewer: Phil & Yan
Batch Size: 5.02 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 6.34 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.53 oz Rice Hulls (0.0 SRM) Adjunct 1
6 lbs 9.82 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs 10.20 oz Wheat Malt, Bel (2.0 SRM) Grain 3
0.53 oz Cascade [7.2%] - Boil 60 min Hops 4
0.50 tsp Irish Moss (Boil 10 min) Misc 5
0.71 oz Cascade [7.2%] - Boil 5 min Hops 6
0.71 oz Citra [14.4%] - Boil 5 min Hops 7
2.0 pkgs European Ale (White Labs #WLP011) Yeast 8
0.53 oz Falconer's Flight [10.8%] - Dry Hop 8 days Hops 9

Taste Notes

Malt = 2 Row = Canada Maltage Wheat = Canada Maltage Rice Hulls = ? Wyeast American Ale si dispo

Notes

pH = 6.8 pH mash = pH kettle = 5.9 pH final = 6.0 mashed at 66-65 1876 gram of mango and 1876 gr of pineapple (1 litre of juice ea.) pasteurized 10 min at 76 C and added to secondary for 6 days. Then transfered to third fermentation with dry hop for x days.

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