Back in the Saddle II 
All Grain Recipe
Submitted By: stocktrader01 (Shared)
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| Brewer: Matt Stephens | |
| Batch Size: 5.50 gal | Style: American Wheat or Rye Beer ( 6D) |
| Boil Size: 7.43 gal | Style Guide: BJCP 2008 |
| Color: 4.3 SRM | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Bitterness: 20.4 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: My Aging Profile |
| ABV: 5.6% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
| 5 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
| 3 lbs 12.00 oz |
German Rye Malt (2.5 SRM) |
Grain |
5 |
| 3 lbs |
White Wheat Malt (2.0 SRM) |
Grain |
6 |
| 1.00 oz |
Williamette [4.7%] - Boil 60 min |
Hops |
7 |
| 0.50 oz |
Centennial [8.7%] - Boil 15 min |
Hops |
8 |
| 0.50 oz |
Centennial [8.7%] - Boil 0 min |
Hops |
9 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
Notes
REVISED with 1056 yeast and 1lb less MOPA to get the OG down.
Sparge - 4.75 gal @ 170°F
----Previous Batch Notes----
Prep - Spilled a couple ounces of primarily wheat malt while gristing. Olive is enjoying it.
Mash - Initial temp 154.5°F, stirred to get down to target. At 10m in, temp now 151°F. Stirred at 35m in temp still around 151°F.
Primary - Initial temp 64°F for 3 days, then 66° for next 4. Racked to secondary carboy, FG 1.018 but still active fermentation. Taste slightly phenolic although nothing like that first beer, but otherwise pleasant, some SO2 present and yeast present. Hope these characteristics re-absorb in secondary.
Secondary - Room temp ~72°F for 7 days, wrapped in a towel. Crash chill after 7 days to 35° for 7 days. FG
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