Junebug (3)

All Grain Recipe

Submitted By: guitarguy3612 (Shared)
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Brewer: Chris Going
Batch Size: 11.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 13.98 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Chris's New Equipment (Tower Test)
Bitterness: 26.8 IBUsBoil Time: 90 min
Est OG: 1.050 (12.4° P)Mash Profile: Batch Sparge Mash
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.73 oz Rice Hulls (0.0 SRM) Adjunct 1
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
7 lbs White Wheat Malt (2.4 SRM) Grain 3
3 lbs Oats, Flaked (1.0 SRM) Grain 4
0.14 oz Magnum [14.0%] - Boil 60 min Hops 5
2.00 Whirlfloc Tablet (Boil 15 min) Misc 6
2.09 tsp Yeast Nutrient (Boil 15 min) Misc 7
3.95 oz German Hull Melon [4.1%] - Boil 10 min Hops 8
2.96 oz Citra [13.2%] - Boil 10 min Hops 9
2.1 pkgs California Ale (White Labs #WLP001) Yeast 10
2.96 oz Mosaic [13.0%] - Dry Hop 4 days Hops 11
1.98 oz Citra [12.0%] - Dry Hop 4 days Hops 12
1.98 oz German Hull Melon [4.1%] - Dry Hop 4 days Hops 13
2.20 tbsp Biofine Clear (Secondary 1 days) Misc 14

Notes

Mash: Add 4g Gypsum and 4g Calcium Chloride in mash Add 6 ml lactice acid to mash Add 3 ml lactic acid with batch sparge water Hop notes: 10 minute addition is for IBU calcuation only. Add this addition for 5 minute whirlpool, 20 minute rest. Moved 0 minute addition to whirlpool. Cellar: Oxygenate fermenters to 10-12 ppm d/o. (45-60 seconds from oxygen stone) Split biofine amount in half for each fermenter. Add first dryhop at terminal gravity Add second dose 2 days later.

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