Recipe Type: All Grain
Yeast: Wyeast 2206
Yeast Starter: Optional
Additional Yeast or Yeast Starter: 2+ L
Batch Size (Gallons): 3.5
Original Gravity: 1.071
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 days @ 50*
Secondary Fermentation (# of Days & Temp): 56 days @ 35*
Tasting Notes: Very malty, with lots of bread flavor and hazelnuts and a touch of chocolate.
5# Pilsner Malt (2.0 SRM)
2# Vienna Malt (3.5 SRM)
2# Light Munich (10.0 SRM)
2# Dark Munich (20.0 SRM)
4oz. Chocolate Wheat (400.0 SRM)
1oz. Spalt- 60 min. @ 3.9% AA
.25 oz. Hallertau- 15 min. @ 3.9% AA
Wyeast 2206, Bavarian yeast
1 Tbs. Irish Moss- 10 min.
0.67 oz. Hazelnut extract at kegging/bottling
22.5 qts. of water at 137 to target of 132 for 35 min. Decoct 4 qts of mash, boil and return to hit 146, hold for 20 min. Decoct another 4 qts of mash, boi and return to hit 158 holding for 20 min. Mashout at 168 for 10 min. Sparge with water @ 168 to collect 6.75 gallons of wort
Note: I didnt sparge since was pressed for time, just got what I could which probably killed my efficiency a bit. Still came out pretty fermentable seeing as
Ferment at 50*F for 10 days then perform diacteyl rest for 2 days and rack to secondary and lager @ 35*F until the FG is hit. Took 2 months for me to get it where I wanted. On kegging, added .67 oz Hazelnut extract.
Taste: Liquid bread with chocolate hazelnut accents. Very smooth and no hop presence. One of my favorites yet!
Used yeast that I had bought a year ago and was very worried it wouldnt be up to it, but I smacked the pack and let swell for 3 days while aerating ALOT. Had signs of fermentation within 5 hrs! Since it was cold enough to do so, I even fermented this bad boy without refridgeration, it's almost as though I was meant to brew this one!