Brewkowski
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Wyeast 3944
- Yeast Starter
- About 1.5L
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.090
- Final Gravity
- ??
- Boiling Time (Minutes)
- 60
- IBU
- 30?
- Color
- ??
- Primary Fermentation (# of Days & Temp)
- 21 days @ 70
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 68
- Tasting Notes
- Going for a grapefruit wit flavor with a little bit of a kick
This has been in primary for 5 days and its still bubbling strong at 70 degrees. I'm not sure what I did in BeerSmith but it whacked my numbers up real bad, if anyone has any input as to my estimated FG, SRM or IBUs I'd appreciate it. I used inverted sugar that I made and it came out amber, and Beer Smith basically told me the brew would be black, which it's not. It's a nice orangish color probably around a 7 or so? I was shooting for a ABV around 9 or so.
3 lbs Extra light DME
2 lbs Wheat DME
1 lbs Belgium Pilsner
1 lbs Vienna Malt
1 lbs Flaked Wheat
1 lbs Torrified Wheat
1 lbs White Wheat
2 oz Amarillo 9.3% (1oz 60 min, .5 oz 45 min, .5 oz 15 min)
1 oz Amarillo 8.2% (.5 oz 5 min) .5 oz for dryhopping
1 large Pummelo grapefruit zest
1oz sweet orange dried zest
1.5 Tbls crushed coriander
2.5 lbs amber colored homemade invert sugar candi
1 Whirlfloc tablet
2 tsp yeast nutrient
Wyeast 3944
Mashed all grains in about 1.5 gal of water at 122 for 20 minutes
Turned heat up to 150 for 60 minutes and rinsed with about 1 quart of water at 160 degrees
Added additional water to make about a 4 gal boil, added about 1/2lb of wheat DME and started the boil.
Hop schedule listed above.
15 minutes remaining added 3lb of light DME, yeast nutrient, whirlfloc
10 minutes remaining added 1lb of wheat DME
5 minutes remaining added 1.5 Tbl coriander, 2.5 lb candi sugar, 1oz orange peel, pummelo zest
Couldn't get it cooled down enough, so i put a cap on it for overnight and pitched the yeast the next night. I did shake the crap out of it every few hours to try to aerate as much as possible. The plan is to ferment for 3 weeks and then check the citrus level and hops level to determine if I'll get more grapefruit zest or dry hop.
So far it smells pretty good bubbling in the fermenter box.
--Update: 11 Days in Primary and still bubbling a little bit, banana smell is much lighter.
3 lbs Extra light DME
2 lbs Wheat DME
1 lbs Belgium Pilsner
1 lbs Vienna Malt
1 lbs Flaked Wheat
1 lbs Torrified Wheat
1 lbs White Wheat
2 oz Amarillo 9.3% (1oz 60 min, .5 oz 45 min, .5 oz 15 min)
1 oz Amarillo 8.2% (.5 oz 5 min) .5 oz for dryhopping
1 large Pummelo grapefruit zest
1oz sweet orange dried zest
1.5 Tbls crushed coriander
2.5 lbs amber colored homemade invert sugar candi
1 Whirlfloc tablet
2 tsp yeast nutrient
Wyeast 3944
Mashed all grains in about 1.5 gal of water at 122 for 20 minutes
Turned heat up to 150 for 60 minutes and rinsed with about 1 quart of water at 160 degrees
Added additional water to make about a 4 gal boil, added about 1/2lb of wheat DME and started the boil.
Hop schedule listed above.
15 minutes remaining added 3lb of light DME, yeast nutrient, whirlfloc
10 minutes remaining added 1lb of wheat DME
5 minutes remaining added 1.5 Tbl coriander, 2.5 lb candi sugar, 1oz orange peel, pummelo zest
Couldn't get it cooled down enough, so i put a cap on it for overnight and pitched the yeast the next night. I did shake the crap out of it every few hours to try to aerate as much as possible. The plan is to ferment for 3 weeks and then check the citrus level and hops level to determine if I'll get more grapefruit zest or dry hop.
So far it smells pretty good bubbling in the fermenter box.
--Update: 11 Days in Primary and still bubbling a little bit, banana smell is much lighter.