Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First AG recipe and technique question

Reply
 
LinkBack Thread Tools
Old 05-16-2012, 02:57 PM   #1
mojito65
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, Florida
Posts: 17
Default First AG recipe and technique question

I will be brewing my first AG this weekend. It is a simple America Wheat. I hope to get a crisp, dry beer with subtle citrus (orange) flavor and nose.

#5 2 row
#5 wheat

1oz Haullertau (NZ)
.5 oz Amarillo
.5 oz Amarillo

WL001

mash @ 150-152

I have been been doing partial mash/partial boil. This will be my first full volume boil, my question is what would be the proper hop schedule as to not over bitter the beer.

Example:
60/20/5 min
45/30/15 min
???

Also have a question about whirlpooling, once I cool the wort, how long should I stir and how long should I wait before racking to the fermentor?

Cheers!

__________________
mojito65 is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 03:08 PM   #2
kapbrew13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: somerset, NJ
Posts: 1,384
Liked 41 Times on 33 Posts

Default

What's your % on the hops ? Thin mash at lower temps, I believe, will give you a dry light brew.

__________________
kapbrew13 is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 03:21 PM   #3
LLBeanJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LLBeanJ's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Windsor, CO
Posts: 1,233
Liked 202 Times on 158 Posts
Likes Given: 92

Default

If you want dry, mash in the 149-150 range.

Go for about 10-12 IBUs for the bittering addition at 60 mins. You could make that your only hop addition if you want. Since it's an American wheat, you'll probably want to keep the other two additions, though. If so, I'd go for about 4-5 IBUs at 15 min and a couple more IBUs at 5. Hop flavor will be there, but it won't be overpowering.

__________________
LLBeanJ is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 03:50 PM   #4
mojito65
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, Florida
Posts: 17
Default

AA%
Haullertau (NZ) - 7.9
Amarillo - 9.3

Thanks for all the feedback!

__________________
mojito65 is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 08:52 PM   #5
mojito65
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, Florida
Posts: 17
Default

Quick update...

Final recipe:
#5 2 row
#5 wheat

.5 oz Hallertau (NZ) @ 60
.5 oz Amarillo @ 20
.5 oz Amarillo @ 5

WL001

mash @ 149-150 for 60 min

OG: 1.047

Things went well other than a stuck mash. I attempted to re-stir/vorlauf a few times with no success, I eventually added the sparge and drained without a vorlauf. I have not had issues with a stuck mash in my partials. Could this have been related to:
1. my crush being to fine
2. the amount of grain used (use an ss hose as my manifold)
3. the use of wheat (first time making a wheat based beer)

My last questions, I promise.

- How long does fermentation last for a wheat beer? I plan to check gravity after a week.
- I am fermenting at approx. 68F, should I step up the temperature for a diacetyl rest? I have not done this before and have not experienced any issues but since I am unfamiliar with the use of wheat, i'm just checking.

In any case, it here are a few fermentation pictures. Had to change from an air lock to a blow-off hose 30 hours in. (first two @ 18 hrs, next two @ 2 days)


Cheers!

2012-05-20-16.59.03.jpg   2012-05-20-16.59.09.jpg   2012-05-22-08.29.20.jpg   2012-05-22-08.29.27.jpg  
__________________
mojito65 is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 09:45 PM   #6
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Pull it when it's young, just after it's stabilized on the gravity readings. Wits are best young. I like fermenting them warmer, too, but I like esters and such in my wits.

You had a stuck sparge because of wheat. It's sticky and gooey. Use rice-hulls in addition next time, a handfull, pre-rinsed, tossed into the mash.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2012, 02:20 AM   #7
periwinkle1239
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: St. Louis, Missouri
Posts: 357
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Looks very very nice!

__________________
periwinkle1239 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Intentional caramelization technique question Moody_Copperpot All Grain & Partial Mash Brewing 4 02-08-2012 05:19 PM
Trying a new technique (to me)... Recusit8m All Grain & Partial Mash Brewing 4 08-20-2010 03:47 PM
About to try AG, please look over my technique badmajon All Grain & Partial Mash Brewing 13 04-21-2010 05:16 PM
Parti-gyle technique question nostalgia All Grain & Partial Mash Brewing 16 10-28-2009 01:26 AM
AG Technique Question briandickens All Grain & Partial Mash Brewing 15 08-23-2007 02:52 PM