Originally Posted by LoneWolfPR
12 # Rahr 2 row
10 # US Red Wheat
1 # CaraVienne
.5 # Rice Hulls
.5 oz Amarillo 10.3% AA First Wort
.5 oz Amarillo 10.3% AA 60 min
1 oz Amarillo 10.3% AA 15 min
1.5 oz Amarillo 10.3% AA 5 min
1.5 oz Amarillo 10.3% AA 1 min
3 oz Amarillo 10.3% AA Dry-Hopped 7 days
Distilled water + 2 tsp gypsum in the boil
Single Step Infusion at 154 F
Fly Sparge to 14 gallons.
Boil for 60 minutes down to 12.5 gallons. Expect to lost .5 gal to wort shrinkage
Cool to 68 degrees and pitch.
After 7 days in primary add hops for dry-hopping. Let sit for another 5 days at 68. I then crashed it to 38 for two days just to let some things settle out a little. Keg and carb to your preference.
So when I first designed this recipe my pregnant wife was about to pop. She loves Gumballhead so I wanted to make something similar for her. I found a base recipe online here
. I tweaked it only a little. One of my changes was to change the regular wheat malt to red wheat malt as I know that's what 3 Floyds uses. I also tweaked the hop additions a bit to be closer to the IBU's of gumballhead. I definitely focused on more late additions instead of early to get more flavor and aroma than bitterness. The recipe recommend the first wort hopping. I've never done it before so I figured I'd try it. I just took the first pull off the keg, and it turned out really well. I just need to get a sixer of Gumballhead for comparison.
Edit: The name came because we named our son Declan, and prior to the birth a friend had thrown a shower that was dragon themed because this is the Chinese zodiac year of the dragon.
Going to resurrect an old thread and ask how this turned out. I'm brewing a very similar recipe on Sunday, except I'll be using s-04 as I know that their house strain is British. I've never used rice hulls, perhaps I'll need to give that a shot with so much wheat in here.
Batch size: 12 gallons
10 lbs Red Wheat
10 lbs two row
2 lbs Caravienne
Hops: 11 oz Amarillo total
1 oz amarillo FWH
0.5 oz amarillo 60 min
1 oz amarillo 15 min
2.5 oz amarillo 5 min
2 oz amarillo 1 min
4 oz amarillo dry hop (2 oz in each fermenter)
Yeast: s-04. Ferment at 64
Mash at 153 for 60 minutes.
Mash water: 8.25 gallons at 165 (1 campden tablet and 18 mL of lactic acid)
Sparge water: 10 gallons at 185 (batch sparge until reach 13.5 gallons preboil) (1 campden tablet and 19 mL of lactic acid)