Ingredients:
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Amount Item Type % or IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 14.29 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 14.29 %
2 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 35.71 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 35.71 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.9 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.00 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.25 qt of water at 164.9 F 150.0 F
That looks like a good partial mash, I was wondering if it was necessary to have equal parts 2-row and wheat malt in order to obtain a good conversion rate. Would it be possible to lower the 2-row to 1lb and increase the wheat to 3 lbs. I wish I had the money right now to convert to an all grain system...
That looks like a good partial mash, I was wondering if it was necessary to have equal parts 2-row and wheat malt in order to obtain a good conversion rate. Would it be possible to lower the 2-row to 1lb and increase the wheat to 3 lbs. I wish I had the money right now to convert to an all grain system...
The wheat has a lower conversion rate than the 2-row. I'd say if you're going to go down to 1# of 2-row, raise your wheat to 3.5-4 #'s.
BierMuncher - thanks for the recipe - just did it this weekend. But I must say that as I was brewing - I didn't fully understand the Mash schedule.
I have a 5 gal igloo cooler mash tun - It says to heat 3.5 gals to 166F and then it states 154F for 60 minutes - when I heat to 166F and add to my grain - the temp stayed at about 160 - 162 degrees for the 60 minute mash! Is there a problem for being 6-8 degrees warmer? Or is that a temp range?
Then "Mash Out" - is that simply sparge water? To keep it at the 168F temp - I heated to 170F - and held that for 10 Minutes.
Oh, and my OG ended up being 1.042 - .006 higher than yours. Good/bad? I'm still green and learning!
BierMuncher - thanks for the recipe - just did it this weekend. But I must say that as I was brewing - I didn't fully understand the Mash schedule.
I have a 5 gal igloo cooler mash tun - It says to heat 3.5 gals to 166F and then it states 154F for 60 minutes - when I heat to 166F and add to my grain - the temp stayed at about 160 - 162 degrees for the 60 minute mash! Is there a problem for being 6-8 degrees warmer? Or is that a temp range?
Then "Mash Out" - is that simply sparge water? To keep it at the 168F temp - I heated to 170F - and held that for 10 Minutes.
Oh, and my OG ended up being 1.042 - .006 higher than yours. Good/bad? I'm still green and learning!
Thanks!
You'll be just fine. The 160-162 is at the high end but with half the grain bill in theform of flaked wheat...the chance of the beer being too "malty" is slim.
If you only lost 6 degrees when adding the water to your grains...that's pretty low loss. Did you get the temp in different areas of the mash. Sometimes you'll get hot pockets.
In either case...the temp will be fine and a higher gravity is surely no problem.
Sounds like you're on your way to a nice 4.5% belgian.
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