Wanigan

All Grain Recipe

Submitted By: jbiehl (Shared)
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Brewer: J Biehl
Batch Size: 15.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 18.00 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 19.8 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 gal Detroit Water Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
12 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
10 lbs Wheat, Flaked (1.6 SRM) Grain 4
8 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5
5 lbs Vienna Malt (3.5 SRM) Grain 6
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 7
3.00 oz Hallertauer Hersbrucker [4.0%] - Boil 45 min Hops 8
2.00 tsp Irish Moss (Boil 20 min) Misc 9
6.00 oz Orange Peel, Bitter (Boil 20 min) Misc 10
4.00 oz Coriander Seed (Boil 20 min) Misc 11
3.00 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 12
2.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 13

Taste Notes

not bad. great with orange slice. feedback is more corriander. for v2.0 upping to 2.76 from 1.32 oz. upped bitter orange peel from 2 oz to 4 oz. keeping lemon grass about the same at 3 stalks, chopped fine and added at 40min into boil. cut rice hulls from 1lb to 1/2 lb as well. adding 1lb of carapils for head retention

Notes

maybe get rid of flaked wheat? reduce to 8 lbs. increase munich to 2 lbs. jb 6/12/14

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