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Old 07-24-2007, 03:20 AM   #1
DraconianHand
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Default Devil's Milk

Recipe Type: All Grain
Yeast: WLP410 Belgian Wit Ale II
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 15.39
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 73F



Recipe: Devil's Milk Belgian Witbier
Style: Witbier

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.21 gal
Estimated OG: 1.051 SG
Estimated Color: 3.8 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 7.69 %
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 46.15 %
6 lbs Wheat, Flaked (1.6 SRM) Grain 46.15 %
0.90 oz Hallertauer [4.50 %] (60 min) Hops 16.5 IBU
0.75 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Cinnamon, Ground (Mash 5.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat


Mash Schedule: Basic Single Infusion (No Mash Out)
Total Grain Weight: 13.00 lb
----------------------------
Basic Single Infusion (No Mash Out)
Step Time Name Description Step Temp
45 min Mash In Add 18.72 qt of water at 158.7 F 149.0 F


Notes:
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Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

Last edited by DraconianHand; 02-06-2008 at 02:26 AM. Reason: recipe change
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