Yesi's Wheatwine 
All Grain Recipe
Submitted By: Mang (Shared)
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| Brewer: Mike Caffee | |
| Batch Size: 5.02 gal | Style: Wheatwine (22D) |
| Boil Size: 7.44 gal | Style Guide: BJCP 2015 |
| Color: 12.3 SRM | Equipment: Michael's BIAB Maxi 8 gallon 1.0 |
| Bitterness: 54.8 IBUs | Boil Time: 90 min |
| Est OG: 1.119 (27.8° P) | Mash Profile: My Mash - (Maxis) - Temp Mash, 3 Step, Batch Sparge |
| Est FG: 1.024 SG (6.1° P) | Fermentation: Ale, Three Stage |
| ABV: 13.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.82 gal |
Chalfont, PA |
Water |
1 |
| 3.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 2.06 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.41 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 12 lbs 8.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
6 |
| 5 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
7 |
| 1 lbs |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
8 |
| 13.12 oz |
Carawheat (Weyermann) (50.0 SRM) |
Grain |
9 |
| 8.00 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
10 |
| 2.53 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 1.63 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 1.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
13 |
| 0.33 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
14 |
| 12.32 oz |
DME Golden Light (Briess) [Boil] (4.0 SRM) |
Dry Extract |
15 |
| 1 lbs 3.04 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
16 |
| 0.74 oz |
Hallertau Magnum [16.2%] - Boil 60 min |
Hops |
17 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 0.50 tsp |
Wyeast Yeast Nutrient (Boil 10 min) |
Misc |
19 |
| 1.01 oz |
Citra [13.2%] - Boil 5 min |
Hops |
20 |
| 0.50 tsp |
Brewtan B (Wyeast) (Boil 5 min) |
Misc |
21 |
| 1.00 oz |
Nelson Sauvin [11.0%] - Boil 1 min |
Hops |
22 |
| 1.00 oz |
Motueka [4.9%] - Steep 40 min |
Hops |
23 |
| 2.0 pkgs |
American West Coast Ale (Lallemand/Danstar #BRY-97) |
Yeast |
24 |
| 1.0 pkgs |
CBC-1 (Lallemand/Danstar #CBC-1) |
Yeast |
25 |
| 0.50 tsp |
Gelatin (Secondary 5 days) |
Misc |
26 |
Notes
Water from New Britain, Chalfont
Ca 17, Mg 6, Na 20, Cl 20, SO4 17, HCO3 28
Target Mash pH 5.5 acutal 5.6
Rerment 66 F for 1 week, 70 F for 3 weeks, crash 31 F for 1 week.
Bottle carbonation 2.5 This Recipe Has Not Been Rated
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