- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 55.8
- Color
- 3.4
- Primary Fermentation (# of Days & Temp)
- 28
- Tasting Notes
- Nice cracked wheat flavor with citrus notes
I found this recipe in Zymurgy Volume 35 posted by Brian Faivre of Deschutes Brewery.
I am a fan of Chainbreaker, and this clone turned out awesome.
Ingredients:
------------
6 lbs 8.0 oz, Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.0 oz, Wheat Malt, Bel (2.0 SRM)
1 lbs 8.0 oz, Wheat, Flaked (1.6 SRM)
5.00 ml, Lactic Acid (Mash 60.0 mins)
4.9 oz, Corn Sugar (Dextrose) [Boil for30 min]
0.12 oz, Coriander Seed (Boil 5.0 mins)
0.34 oz, Orange Peel, Bitter (Boil 5.0 mins)
1.00 oz, Bravo (Pellets) [15.50 %] - Boil 60.0 min
1.00 oz, Citra (Pellets) [12.00 %] - knockout
1.00 oz, Centennial (Pellets) [10.00 %] - knockout
0.50 oz, Cascade (Pellets) [5.50 %] - knockout
0.9 pkg, Wyeast Labs #3787 Yeast, Trappist High Gravity
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 10 lbs 8.9 oz
----------------------------
Step 1) 125.0 F, 15 min
Step 2) 145.0 F, 15 min
Step 3) 163.0 F, 20 min
Mash Out 172.0 F, 10 min
Ferment at 66 F for two days, then allow temperature to rise to 74 F until fermentation is complete. I let mine sit at 70 for one week, and then back to 66 F for the remainder of fermentation.
I dropped mine to 42 F for two days before kegging.
I am a fan of Chainbreaker, and this clone turned out awesome.
Ingredients:
------------
6 lbs 8.0 oz, Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.0 oz, Wheat Malt, Bel (2.0 SRM)
1 lbs 8.0 oz, Wheat, Flaked (1.6 SRM)
5.00 ml, Lactic Acid (Mash 60.0 mins)
4.9 oz, Corn Sugar (Dextrose) [Boil for30 min]
0.12 oz, Coriander Seed (Boil 5.0 mins)
0.34 oz, Orange Peel, Bitter (Boil 5.0 mins)
1.00 oz, Bravo (Pellets) [15.50 %] - Boil 60.0 min
1.00 oz, Citra (Pellets) [12.00 %] - knockout
1.00 oz, Centennial (Pellets) [10.00 %] - knockout
0.50 oz, Cascade (Pellets) [5.50 %] - knockout
0.9 pkg, Wyeast Labs #3787 Yeast, Trappist High Gravity
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 10 lbs 8.9 oz
----------------------------
Step 1) 125.0 F, 15 min
Step 2) 145.0 F, 15 min
Step 3) 163.0 F, 20 min
Mash Out 172.0 F, 10 min
Ferment at 66 F for two days, then allow temperature to rise to 74 F until fermentation is complete. I let mine sit at 70 for one week, and then back to 66 F for the remainder of fermentation.
I dropped mine to 42 F for two days before kegging.