Egyptian Powerslave ALL GRAIN BIAB Pennsic 2019

Partial Mash Recipe

Submitted By: morgue (Shared)
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Batch Size: 5.00 galStyle: Witbier (24A)
Boil Size: 8.12 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: BIAB - Standard 5 Gal/19 l Batch
Bitterness: 12.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: BIAB, Full Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
1 lbs Emmer, Raw (2.0 SRM) Grain 3
1 lbs Wheat, Flaked (1.6 SRM) Grain 4
8.00 oz Melanoiden Malt (20.0 SRM) Grain 5
8.00 oz Smoked Malt (9.0 SRM) Grain 6
0.25 oz Southern Cross [13.0%] - Boil 60 min Hops 7
2.50 oz Dates (Boil 5 min) Misc 8
0.50 oz Chamomile (Boil 5 min) Misc 9
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 10
1.0 pkgs Red Star Dry Baker’s Yeast ( #) Yeast 11
12.00 oz Pomegranate Juice (Primary 5 days) Misc 12
0.50 oz Southern Cross [13.0%] - Dry Hop 3 days Hops 13

Notes

Influenced by the research of Delwen Samuel, Dogfish Head Ta Henket, and the highly speculative 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/ 5/26/2019 BREW DAY 4 gallons at 168F strike water. 153F mash-in temp. Lost a lot because I wasn’t very efficient adding the grain. Small box cooler, BIAB tied up. Mash-out 150F after about 70 minutes. Post-mash pre-boil: SG 1.040 at 123F = 1.051 for about 4.33 gallons. I’ll live with that. Lost about 1 gallon to grain. Topped up with 1 gallon water. OG 1.045 for 3.5 gallons in fermenter. .

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