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Old 09-01-2011, 01:24 AM   #1
PurpleJeepXJ
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Recipe Type: All Grain   
Yeast: Wyeast 3068   
Yeast Starter: 2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.055   
Final Gravity: 1.015   
IBU: 18   
Boiling Time (Minutes): 60   
Color: 24   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Pretty darn good!!   

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Brumalt (23.0 SRM) Grain 4 7.9 %
0.50 oz Hallertauer [6.20 %] - Boil 60.0 min Hop 6 10.5 IBUs
0.50 oz Hallertauer [6.20 %] - Boil 5.0 min Hop 8 2.1 IBUs
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.9 %
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 9 -
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 47.5 %
10.1 oz Chocolate Wheat Malt (400.0 SRM) Grain 5 5.0 %
0.50 oz Hallertauer [6.20 %] - Boil 15.0 min Hop 7 5.2 IBUs
4 lbs Munich Malt (9.0 SRM) Grain 3 31.7 %


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 12 lbs 10.1 oz
----------------------------
Name Description Step Temperature Step Time
Protein Rest Add 12.37 qt of water at 134. 122.0 F 30 min
Saccharification Add 10.37 qt of water at 208. 156.0 F 45 min
Mash Out Add 7.58 qt of water at 209.9 168.0 F 15 min

Sparge: Fly sparge with 0.41 gal water at 168.0 F
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Old 09-05-2011, 04:09 PM   #2
Clearwall
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Three additions of the same bittering hops with no aroma hops?

 
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Old 09-05-2011, 11:57 PM   #3
PurpleJeepXJ
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Just because a hop is classified as a 'bittering' hop does not mean it can only be used as a bittering agent to the beer. The last 2 additions add flavour and aroma. You can use magnum as an aroma or hop as long as it is a late addition.
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Old 09-06-2011, 10:02 PM   #4
Clearwall
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Thanks for the clarification. Id only known that variety from previous batches where i used it to bitter.

 
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Old 09-06-2011, 10:50 PM   #5
PurpleJeepXJ
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Any hop can be Bittering, flavouring, or aroma depending on when it is added to the boil. http://www.google.com/imgres?q=hop+c...1t:429,r:3,s:0
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Old 09-07-2011, 02:45 AM   #6
Clearwall
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Thanks for the info. Im interested in trying this and making it my first full extract brew..dould you provide me with a bit more info about your process?

 
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Old 09-07-2011, 03:31 AM   #7
Clearwall
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I said full-extract, i meant my first AG

 
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Old 09-11-2011, 02:18 PM   #8
PurpleJeepXJ
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Well what exactly would you like to know? The process is just that of the Beersmith print out above. Do you want to know about my equipment and such? I know you said you have not done an AG yet... Do you have an AG setup already or are trying to build one? I will be happy to answer whatever questions you have for me. Ask away...
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Old 09-12-2011, 10:02 PM   #9
Clearwall
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Well, when i posted , i was unsure of the infusion process but since i have read up on it a bit. However, i wasnt able to find anything about a DOUBLE infusion. What do u do differently from single infusion?

Also, you mention setup...what do you need to setup other than lautering & mash tun?

 
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Old 09-14-2011, 12:27 AM   #10
PurpleJeepXJ
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Double infusion has protein rest and a saccrification steps in order to convert more protiens into sugars for wheat malts. Thats all you need for a setup... you just have to know your equiptment and its boil off rates, temperature loss, and dead space.
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