Fields of Carmel

All Grain Recipe

Submitted By: steve2u42 (Shared)
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Brewer: Steve
Batch Size: 6.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Steve T
Bitterness: 46.2 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: BIAB, Full Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 4.08 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs 9.92 oz White Wheat Malt (2.4 SRM) Grain 2
9.47 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
8.00 oz Wheat Malt, Dark (9.0 SRM) Grain 4
1.04 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 5
1.09 Whirlfloc Tablet (Boil 15 min) Misc 6
2.18 oz Citra [12.0%] - Boil 0 min Hops 7
1.09 oz Amarillo Gold [8.5%] - Boil 0 min Hops 8
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9
1.09 oz Amarillo Gold [8.5%] - Dry Hop 10 days Hops 10
1.09 oz Citra [12.0%] - Dry Hop 10 days Hops 11

Taste Notes

Notes

4May2014 About half a mason jar of Conan yeast was pitched to this 5.5 gallon batch. Brew bucket placed in fridge with temp controlled heating pad. Kept at 63* for approx. 6 days. Will finnish at room temp through dry hopping.

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