The question says it all. Here is the recipe:
Ingredients Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.3 %
5.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.8 %
5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 47.8 %
1.00 oz Hallertauer Mittelfrueh [4.20%] (60 min) Hops 15.1 IBU
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.041 SG (1.044-1.052 SG)
Measured Original Gravity: 1.040 SG
Estimated Final Gravity: 1.010 SG (1.010-1.014 SG)
Measured Final Gravity: 1.004 SG
Estimated Color: 3.9 SRM (2.0-8.0 SRM) Color [Color]
Bitterness: 15.1 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.8 AAU
I had a little trouble with the mash temp. It was a little high, then a little low but finally got it right and mashed at 151 for 60 minutes, then batch sparged with 3 gal at 168 to achieve my boil volume of 6.5 gal.
What could be the reasons for the grainy/husky taste?
Ingredients Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.3 %
5.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.8 %
5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 47.8 %
1.00 oz Hallertauer Mittelfrueh [4.20%] (60 min) Hops 15.1 IBU
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.041 SG (1.044-1.052 SG)
Measured Original Gravity: 1.040 SG
Estimated Final Gravity: 1.010 SG (1.010-1.014 SG)
Measured Final Gravity: 1.004 SG
Estimated Color: 3.9 SRM (2.0-8.0 SRM) Color [Color]
Bitterness: 15.1 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.8 AAU
I had a little trouble with the mash temp. It was a little high, then a little low but finally got it right and mashed at 151 for 60 minutes, then batch sparged with 3 gal at 168 to achieve my boil volume of 6.5 gal.
What could be the reasons for the grainy/husky taste?