Honey Badger (1 ratings)

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick and Rick
Batch Size: 5.00 galStyle: American Wheat Beer ( 1D)
Boil Size: 6.21 galStyle Guide: BJCP 2015
Color: 6.4 SRMEquipment: 8 Gallon Tall Boy
Bitterness: 33.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Brew in a Bag
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.5

Ingredients
Amount Name Type #
4 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs 4.00 oz White Wheat Malt (2.4 SRM) Grain 2
1 lbs Honey Malt (25.0 SRM) Grain 3
0.25 oz Mosaic [12.0%] - First Wort Hops 4
0.75 oz Mosaic [12.0%] - Boil 15 min Hops 5
1.00 oz Mosaic [12.0%] - Steep 10 min Hops 6
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 7
1.00 oz Mosaic [12.0%] - Dry Hop 4 days Hops 8

Taste Notes

26.5 in KBOTB 30.5 in UNYHA

Notes

http://www.homebrewtalk.com/showthread.php?t=470698 Brewed 9/26/2015 Dry hopped 10/6/2015 Bottled 10/11/2015 Double crushed grains (discovered after the fact that white wheat malt needs to be crushed with a finer gap.) Added half campden tablet in 5 gallons mash water. Started mash at 154. Ended at 150. 60 minute mash. Three pitchers of sparge water at 68 degrees. Pre boil gravity. 7.2 Brix - 1.029 sg Pre boil volume. 11.6 inches from bottom - 6.2 gallons 90 minute boil to boil down to get higher SG. 2 packages of us 05 but didn't rehydrate Boiled off to 4.25 gallons in kettle and poured everything into fermenter. Post boil gravity. 14.2 brix - 1.056 sg Fermenting at 65 degrees. Used 3.2 oz of corn sugar for carbonation. Boiled in 1 cup of water. 7.0 brix - 1.010 final gravity. 6.0% ABV Got about 3.8 gallons in the bottling bucket. Bottled 36 12oz bottles. Dissolved 3.2 oz of corn sugar in 1 cup of water and boiled.

Ratings

by noskodamus

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