bernerbrau
Well-Known Member
I'm not even finished with my first brew (it's in secondary now), and I'm already wanting to get started on my second. I'm just playing around right now and I'm not into particular styles yet, but this is supposed to be a hoppy dark wheat beer. I wanted to incorporate specialty grains and finings, and an alternate sugar. Anyway I've come up with the following recipe from ingredients available from my local homebrew supply store:
Yield: 5 Gallons
American Ale Yeast (packaged or saved?)
3lb Briess Amber DME
3lb Briess Wheat DME (60% Wheat)
1lb Briess Crystal Malt (80)
1/2 cup Sugar in the Raw (wort)
1oz. Centennial Pellet @ 60
1oz. Centennial Pellet @ 45
1oz. Cascade Leaf @ 15
1tsp Irish Moss @ 15
1oz. Cascade Leaf (Dry hop, added during secondary)
3/4c Corn sugar (bottling)
1 week in primary, 2 in secondary, 10 days bottle-conditioning
Any advice on execution, caveats or mods to the recipe? Tips, things to keep in mind? I'm a sponge. Any new information or anecdotes are helpful to me.
Yield: 5 Gallons
American Ale Yeast (packaged or saved?)
3lb Briess Amber DME
3lb Briess Wheat DME (60% Wheat)
1lb Briess Crystal Malt (80)
1/2 cup Sugar in the Raw (wort)
1oz. Centennial Pellet @ 60
1oz. Centennial Pellet @ 45
1oz. Cascade Leaf @ 15
1tsp Irish Moss @ 15
1oz. Cascade Leaf (Dry hop, added during secondary)
3/4c Corn sugar (bottling)
1 week in primary, 2 in secondary, 10 days bottle-conditioning
Any advice on execution, caveats or mods to the recipe? Tips, things to keep in mind? I'm a sponge. Any new information or anecdotes are helpful to me.