Egyptian Beer all grain Tutankhamenbrau

All Grain Recipe

Submitted By: morgue (Shared)
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Batch Size: 5.00 galStyle: Witbier (24A)
Boil Size: 2.82 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Wheat, Flaked (1.6 SRM) Grain 1
4.00 oz Melanoiden Malt (20.0 SRM) Grain 2
1 lbs Emmer, Raw (2.0 SRM) Grain 3
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 4
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
1 lbs Barley Hulls (0.0 SRM) Adjunct 6
0.25 oz Mandrake Root (Boil 60 min) Misc 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8
1.00 lbs Dates (Primary 7 days) Misc 9
12.00 oz Pomegranate Juice (Primary 5 days) Misc 10
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 11

Notes

A stripped down variant on Pharaoh Ale appearing in Zymurgy, "Pharaoh Ale: Brewing a Replica of an Ancient Egyptian Beer" by Horst Dornbusch. http://www.homebrewersassociation.org/zymurgy/pharaoh-ale-brewing-a-replica-of-an-ancient-egyptian-beer/

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