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Old 06-15-2011, 07:54 PM   #1
Milk
Recipes 
 
Jul 2010
Muncie, IN
Posts: 4

Recipe Type: All Grain   
Yeast: Wyeast #3638   
Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.051   
Final Gravity: 1.013   
IBU: 15.6   
Boiling Time (Minutes): 60   
Color: 20.2   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: The yeast really shines in this one, hints of clove and bananas.   

Type: All Grain
Date: 1/8/2011

Batch Size: 5.50 gal
Brewer: Milk
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 4.55 %
7 lbs Wheat Malt, Dark (9.0 SRM) Grain 63.64 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 27.27 %
4.0 oz Carafa III (525.0 SRM) Grain 2.27 %
4.0 oz Special B Malt (180.0 SRM) Grain 2.27 %

1.00 oz Tettnang [4.50 %] (45 min) Hops 13.3 IBU
0.25 oz Tettnang [4.50 %] (15 min) Hops 1.8 IBU
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.24 %
Actual Alcohol by Vol: 4.88 %
Bitterness: 15.1 IBU
Est Color: 20.2 SRM

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 11.00 lb
Sparge Water: 5.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH


Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 170.5 F 158.0 F


Wanted something simple and a good session beer. Would have more detailed tasting notes but there's only 1 bottle left in my house.

I think next time I brew this, I might try an open fermentation.


 
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