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Old 12-31-2008, 02:02 AM   #1
slimer
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Default All-Grain - Honey Wheat

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1058
Final Gravity: 1014
IBU: 26.6
Boiling Time (Minutes): 60
Color: 5.3
Primary Fermentation (# of Days & Temp): 14 Days @ 65
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: None

Honey Wheat
American Wheat or Rye Beer

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.92 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00

Ingredients

Amount Item Type % or IBU
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 40.00 %
3 lbs Vienna Malt (3.5 SRM) Grain 30.00 %
1.5 lbs Wheat, Flaked (1.6 SRM) Grain 15.00 %
8.0 oz Honey Malt (25.0 SRM) Grain 5.00 %

0.25 oz Amarillo Gold [9.30 %] (60 min) Hops 7.1 IBU
0.25 oz Centennial [9.50 %] (60 min) Hops 8.0 IBU
0.25 oz Amarillo Gold [9.30 %] (10 min) Hops 2.6 IBU
0.25 oz Centennial [9.50 %] (10 min) Hops 2.9 IBU
0.50 oz Amarillo Gold [9.30 %] (5 min) Hops 2.8 IBU
0.50 oz Centennial [9.50 %] (5 min) Hops 3.2 IBU
1 lbs Honey (1.0 SRM) Sugar 10.00 % (5 min)
1 Pkgs American Ale (US-05) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 5.74 %
Bitterness: 26.6 IBU
Est Color: 5.3 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 3.00 gal Grain Temperature: 40.0 F
Sparge Temperature: 168.0 F TunTemperature: 40.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 7.50 qt of water at 144.5 F 122.0 F
60 min Saccrification Add 6.00 qt of water at 206.3 F 154.0 F
10 min Mash Out Add 7.50 qt of water at 198.1 F 168.0 F

Fermented low at 64-66 in the corner of the basement for 14 days.

I have to say that this beer is great. Just carbed it up yesterday with 24 psi for 36 hours.

Cloudy, but it's a wheat. The sweetness from the Honey Malt and the Amarillo and Centennial hops give an nice and interesting interaction.

Fermenting the US-05 Yeast at 65 really made a light difference.

When I tasted the FG sample, I didn't think that I would like it, but I do.

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Last edited by slimer; 03-14-2009 at 11:35 PM.
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Old 06-06-2009, 03:09 AM   #2
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I just bottled some of this in late April. I used Kent, Williamette and Hallertau hops instead because it's what I had on hand.

It came out really good. I was looking for a nice summer afternoon beer and this is really doing the job.

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Old 06-06-2009, 09:28 PM   #3
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Thanks!

The Amarillo and the Centennial give a nice citrus undertone for summer as well.

The Willamette would probably be nice too.

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Old 07-21-2009, 03:19 AM   #4
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How much honey flavor do you get? Is it pretty subtle?

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Old 07-26-2009, 10:25 PM   #5
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The sweetness from the Honey Malt counteracts (and balances) the bitterness from the hops. I wouldn't say it's sweet, it's tasty.

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Old 03-25-2010, 05:24 PM   #6
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I just made this last friday. I used floor malt instead Vienna Malt and used 1oz Mt Hood at 60, 1oz Saaz at 15 and 1oz Saaz at 5. My sq was 1.059.

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Old 04-13-2010, 02:28 AM   #7
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Quote:
Originally Posted by johnnyo1977 View Post
I just made this last friday. I used floor malt instead Vienna Malt and used 1oz Mt Hood at 60, 1oz Saaz at 15 and 1oz Saaz at 5. My sq was 1.059.
Dude that is a totally different beer.

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Old 04-13-2010, 12:00 PM   #8
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I just used what i had on hand. been drinking the hell out of it. It tastes great. Will be making another one soon.

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Old 10-12-2011, 01:16 AM   #9
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When you read times like this:

Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 7.50 qt of water at 144.5 F 122.0 F
60 min Saccrification Add 6.00 qt of water at 206.3 F 154.0 F
10 min Mash Out Add 7.50 qt of water at 198.1 F 168.0 F

does 60 minutes mean 60 minutes from time 0 or an additional 60 minutes after the initial 20?

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