Erma's Disco Elixer II

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.50 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 6.50 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: My Equipment
Bitterness: 23.1 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.7° P)Fermentation: My Aging Profile
ABV: 6.0%Taste Rating: 43.0

Ingredients
Amount Name Type #
5 lbs 4.00 oz White Wheat Malt (2.4 SRM) Grain 1
4 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Vienna Malt (3.5 SRM) Grain 3
3.04 oz Acid Malt (3.0 SRM) Grain 4
0.50 oz Cascade [8.9%] - Boil 60 min Hops 5
0.60 oz Citra [15.6%] - Boil 5 min Hops 6
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 7
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 8
12.00 oz Honey (1.0 SRM) Sugar 9
4.00 oz Malto-Dextrine (Secondary 0 min) Misc 10

Taste Notes

This is for the 2012 Homebrewer's Ball. Pretty decent beer. Goldish organge color. Medium body with a slightly sweet flavor, creamy. Must be the honey and vienna malt. The orange flavor has completly faded in the secondary. Very little hop bitterness. Probably both lost with the addition of gelatin. Acid malt completly undetectable. Pretty decent beer overall. We'll see how it's received. I think it received a fair number of compliments at the event. Do again but skip the dextrose and use the WL320 American Hefe instead. Not as good as Erma III.

Notes

O.G. 1.070! and only 5 gal. at finish so I dilluted it with a half gallon and brought it down to 1.058 before pitching. Did not add 5.2 buffer due to the use of acid malt. Going to let the beer sit in the primary for two weeks since Jamil says it's good to let the yeast completely finish out.