Breckenridge Agave Wheat

I'm trying to get close to the Breckenridge Brewery Agave Wheat. The grain bill has all the grains listed on their website, but I am just guessing as to how much of each there should be. I would think I might have too much crystal and Munich. This is for a 3 gallon BIAB

Grains & Adjuncts Amount Percentage Name Time Gravity
2.50 lbs 42.59 % Pale Malt (2 Row) US 60 mins 1.036
1.25 lbs 21.29 % White Wheat Malt 60 mins 1.040
1.00 lbs 17.04 % Wheat, Torrified 60 mins 1.036
0.50 lbs 8.52 % Munich Malt - 10L 60 mins 1.035
0.50 lbs 8.52 % Caramel/Crystal Malt - 20L 60 mins 1.035
0.12 lbs 2.04 % Cara-Pils/Dextrine 60 mins 1.033

Hops Amount
0.50 ozs 5 minutes Williamette
0.5 ozs Cascade 60 mins

Yeasts Amount Name Laboratory / ID 1.0 pkg Safale US-05 Fermentis US-05

Additions Amount Name Time Stage
1.00 lb Agave 15 mins Boil
1.00 oz Orange Peel 05 mins Boil

Mash Profile BIAB 60 min @ 154.0°F Add 17.61 qt ( 3.00 qt/lb ) water @ 159.6°F

Hi there-

I was wondering how your Agave Wheat turned out? I might try out your recipe!

Thanks

El_Shulo said:

Hi there-

I was wondering how your Agave Wheat turned out? I might try out your recipe!

Thanks

Click to expand...

Hey, sorry I didn't respond sooner! It turned out good! I definitely liked it. It wasn't anything like the breckenridge agave wheat but it was sure tasty.

Thanks for the reply- This was my first attempt at BIAB, so I increased the amounts on all of the ingredients because I was skeptical about my ability to coax the starches to convert to sugars. I did a pretty bad job of holding the mash temperatures- it went from 150 up to 170 and down and up and down etc. Surprisingly (to me at least), I had a sweet wort after an hour with an OG 1.051 before the agave.

I rushed the fermentation and ended up with bottle bombs, but my amateur efforts to follow your recipe were still good. Next time, I will get better control on the temperatures, I will trust the BIAB process and use the appropriate amounts of ingredients, and I won't rush bottling. Thanks for the recipe!