- Recipe Type
- All Grain
- Yeast
- Wyeast 3864
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.086
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 33.8
- Color
- 29.7
- Primary Fermentation (# of Days & Temp)
- 5 days @ ~72 F and 5 days @ 65 F
- Tasting Notes
- Rich, with citrusy and toasted notes. Some persistent sweetness.
10 lb Rahr 2-row malt (50%)
10 lb Wheat malt (50%) (have used both red and white with similar results)
0.9 oz Cascade pellet (60 min)
1.0 oz Cascade pellet (45 min)
1.0 oz Cascade pellet (30 min)
2.0 oz MIL Bavarian leaf, dried (5 min)
1 Whirlfloc tablet (15 min)
Mash:
1) 105 F, 20 min (mashed in @ 115 F)
2) 125 F, 20 min (direct fired)
3) 152 F, 60 min (direct fired)
4) 165 F, 20 min (batch sparge @ 192 F)
Mash thickness of 0.96 qt/lb
ABV 9 - 9.5%
Notes:
Started as a BIAB, but I killed my bag. Grains were filtered out separately for sparging.
Fermentation started at room temperatures until my newly acquired fridge was freed to control at 18 C (65 F).
With the direct propane fired pot, some grains got extra toasty, lending to some roasted flavors in the beer.
No alcohol harshness, even a week after kegging. The alcohol sneaks up.
This has become my favorite.
Has been well received by many that have tried.
**Good tasting notes to come** I'm not so good at describing the flavors, so need to wait until I get back home this weekend.
10 lb Wheat malt (50%) (have used both red and white with similar results)
0.9 oz Cascade pellet (60 min)
1.0 oz Cascade pellet (45 min)
1.0 oz Cascade pellet (30 min)
2.0 oz MIL Bavarian leaf, dried (5 min)
1 Whirlfloc tablet (15 min)
Mash:
1) 105 F, 20 min (mashed in @ 115 F)
2) 125 F, 20 min (direct fired)
3) 152 F, 60 min (direct fired)
4) 165 F, 20 min (batch sparge @ 192 F)
Mash thickness of 0.96 qt/lb
ABV 9 - 9.5%
Notes:
Started as a BIAB, but I killed my bag. Grains were filtered out separately for sparging.
Fermentation started at room temperatures until my newly acquired fridge was freed to control at 18 C (65 F).
With the direct propane fired pot, some grains got extra toasty, lending to some roasted flavors in the beer.
No alcohol harshness, even a week after kegging. The alcohol sneaks up.
This has become my favorite.
Has been well received by many that have tried.
**Good tasting notes to come** I'm not so good at describing the flavors, so need to wait until I get back home this weekend.
