Small Braggot

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Fiery Sword

Well-Known Member
Joined
Oct 16, 2006
Messages
907
Reaction score
4
Location
Revere, MA
Recipe Type
All Grain
Yeast
WLP-002
Yeast Starter
No
Additional Yeast or Yeast Starter
.5 tsp nutrient
Batch Size (Gallons)
5.25
Original Gravity
1.074
Final Gravity
1.022
Boiling Time (Minutes)
30
IBU
25
Color
5.2
Primary Fermentation (# of Days & Temp)
10 @ 68
Secondary Fermentation (# of Days & Temp)
60 @ 65
Additional Fermentation
Keg/Bottle Condition 5 months
Tasting Notes
Light, Balanced, Subtle Sweetness and Hoppiness
BeerAlchemy and mash volume printouts available by request!

Water:
Used un-adjusted Poland Sprinds water. Their water is perfect for low-SRM beers and is remarkable close to Pilsner water: mineral and pH wise I thought it would be perfect without having to play with it at all.

Mash:
7# Marris Otter (3L)
.5# White Wheat (2.5L)
Strike 2 3/4 gallons @ 167 degrees, hit 153 degrees, raised to 154. Mash passed iodine test @ 45 minutes, and registered a 1.045 gravity
Added .25# rice hulls on transfer, sparged +/- 5.5 gallons for about 45 minutes

Hops:
.5 ounce Warrior (30 minutes)
.25 ounce Warrior (1 minute)

Honey:
3.5# raw Meadowfoam (expensive but mind-blowing, mixed in at 135 degrees)
 
Little old, but how did this turn out? How long did you let it ferment for before bottling and how long did it sit in bottles before it was ready? Thanks.
 
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