Fart Beer 2.0 
All Grain Recipe
Submitted By: pdeines (Shared)
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| Batch Size: 5.00 gal | Style: American Wheat or Rye Beer ( 6D) |
| Boil Size: 6.47 gal | Style Guide: BJCP 2008 |
| Color: 4.0 SRM | Equipment: Paul's July 2014 |
| Bitterness: 29.5 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 0.12 oz |
Citra [12.0%] - Boil 45 min |
Hops |
4 |
| 0.12 oz |
Sorachi Ace [13.0%] - Boil 45 min |
Hops |
5 |
| 0.25 oz |
Citra [12.0%] - Boil 30 min |
Hops |
6 |
| 0.25 oz |
Citra [12.0%] - Boil 15 min |
Hops |
7 |
| 0.25 oz |
Sorachi Ace [13.0%] - Boil 15 min |
Hops |
8 |
| 0.75 oz |
Orange Peel, Bitter (Boil 15 min) |
Misc |
9 |
| 0.75 oz |
Orange Peel, Sweet (Boil 15 min) |
Misc |
10 |
| 2.0 pkgs |
Bastogne Belgian Ale (White Labs #WLP510) |
Yeast |
11 |
| 0.50 tsp |
Amylase Enzyme (Primary 3 days) |
Misc |
12 |
Notes
Wanted to use Wyeast 3056 but brewstore was out so used WLP510 2 bottles.
Brew went along brew steps. Took about 2 hours to batch sparge. Ran out of propane with 23 minutes left in boil. Took about 20 minutes to regain boil.
At 15 minutes, steeped many (slightly larger than softball size) citrus fruits (6 small limes, 3 large lemons, 1 red grapefruit, 1 carca orange, 1 blood orange).
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