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Old 12-29-2010, 05:14 PM   #1
Fiery Sword
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Default All-Grain - Small Braggot

Recipe Type: All Grain
Yeast: WLP-002
Yeast Starter: No
Additional Yeast or Yeast Starter: .5 tsp nutrient
Batch Size (Gallons): 5.25
Original Gravity: 1.074
Final Gravity: 1.022
IBU: 25
Boiling Time (Minutes): 30
Color: 5.2
Primary Fermentation (# of Days & Temp): 10 @ 68
Additional Fermentation: Keg/Bottle Condition 5 months
Secondary Fermentation (# of Days & Temp): 60 @ 65
Tasting Notes: Light, Balanced, Subtle Sweetness and Hoppiness

BeerAlchemy and mash volume printouts available by request!

Used un-adjusted Poland Sprinds water. Their water is perfect for low-SRM beers and is remarkable close to Pilsner water: mineral and pH wise I thought it would be perfect without having to play with it at all.

7# Marris Otter (3L)
.5# White Wheat (2.5L)
Strike 2 3/4 gallons @ 167 degrees, hit 153 degrees, raised to 154. Mash passed iodine test @ 45 minutes, and registered a 1.045 gravity
Added .25# rice hulls on transfer, sparged +/- 5.5 gallons for about 45 minutes

.5 ounce Warrior (30 minutes)
.25 ounce Warrior (1 minute)

3.5# raw Meadowfoam (expensive but mind-blowing, mixed in at 135 degrees)
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Old 07-28-2011, 02:38 AM   #2
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Little old, but how did this turn out? How long did you let it ferment for before bottling and how long did it sit in bottles before it was ready? Thanks.
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