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Old 10-12-2009, 05:43 PM   #1
Feb 2009
Flagstaff, Arizona
Posts: 134
Liked 3 Times on 2 Posts

Hey Everyone,

So this is only the 2nd recipe I've designed on my own, so it may be a little rough, but I figured I would post it here and see if I could get some feedback. It's supposed to be an American Wheat with honey. It's for a 3 gal recipe that I designed in BeerSmith. I do an all-grain stove top technique (per DeathBrewer) that has gotten me around 70% efficiency usually. Any suggestions are welcome. Thx and happy brewing to all.

Switzer Mesa Honey Wheat Ale - AG 6.5lbs grain 3gal
American Wheat or Rye Beer

Type: All Grain
Date: 9/8/2009
Batch Size: 3.00 gal
Brewer: Dustin
Boil Size: 3.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00

Notes: I made this up. may need some tweeking.
Honey: heat honey to 145*F for 30 min, then add to primary


Amount Item Type % or IBU
3.00 lb Wheat Malt, Ger (2.0 SRM) Grain 40.00 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 26.67 %
1.00 lb Munich Malt (9.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %
0.25 oz Cascade [5.50 %] (60 min) Hops 7.9 IBU
0.75 oz Cascade [5.50 %] (15 min) Hops 11.8 IBU
1.00 lb Honey (1.0 SRM) Sugar 13.33 %
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Beer Profile

Est Original Gravity: 1.068 SG
Measured Original Gravity:
Est Final Gravity: 1.016 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 6.87 %
Actual Alcohol by Vol:
Bitterness: 19.7 IBU Calories: 43 cal/pint
Est Color: 7.2 SRM Color: Color

Mash Notes:

6.5gal x 1.5qt/lb = 2.43gal pre-mash H20 (strike temp=165*; target mash temp=155*)
2.43g - 0.6g (25%absorption) = 1.82g post-mash

3.75g - 1.82g = 1.95g sparge H20 (strike temp=185; sparge temp=170)

1.82g (post-mash) + 1.95g post-sparge = approx 3.75g pre-boil

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Old 10-13-2009, 08:18 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Sounds tasty to me, good luck brewing. The high-ish mash temp will help to counter the highly fermentable honey. I would add the honey straight to secondary, but then I tend to play a bit relaxed with sanitation.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 10-13-2009, 10:10 PM   #3
Apr 2009
Lafayette, LA
Posts: 312
Liked 4 Times on 4 Posts

Consider adding honey malt instead of the crystal 20. Honey malt will add nice honey sweetness without any biscuity or caramelized flavors like the C-malts do.

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