Here is my partial mash interpretation of this recipe. I'm not sure what ABV to expect. Wyeast 3711's attenuation is supposedly around 80%, but people seem to be getting their FG down to less than 1.005. What type of FG should I expect? I will use a heated blanket to get the temp of the fermentor up. I don't really want a beer higher than 6.5% abv. I was hoping for something around 6%. Also, should I secondary? I had to get red wheat because AHS is currently out of white wheat.
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 67% (brew house)
STATS:
Original Gravity: 1.056
Final Gravity: 1.011
ABV (standard): 5.85%
IBU (tinseth): 30.47
SRM (morey): 5.8
MASH:
2 lb - Belgian - Pilsner
1 lb - German - Red Wheat
1 lb - German - Flaked Spelt
8 oz - German - CaraMunich
FERMENTABLES:
3 lb - Dry Malt Extract - Extra Light - (late addition)
1 lb - Honey - (primary)
HOPS:
0.25 oz - Nelson Sauvin for 60 min, Type: Pellet, Use: Boil
0.5 oz - Crystal for 15 min, Type: Pellet, Use: Boil
0.25 oz - Nelson Sauvin for 15 min, Type: Pellet, Use: Boil
0.5 oz - Crystal for 5 min, Type: Pellet, Use: Boil
0.25 oz - Nelson Sauvin for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Infusion, Temp: 152 F, Time: 90 min, Amount: 6.5 qt
OTHER INGREDIENTS:
1 tsp - Black Pepper, Time: 5 min, Type: Spice, Use: Boil
YEAST:
Wyeast - French Saison 3711
