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Old 12-21-2011, 03:38 PM   #1
barhoc11
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Dec 2010
Rochester Hills, MI
Posts: 416
Liked 9 Times on 9 Posts


Recipe Type: All Grain   
Yeast: Wyeast 2565   
Yeast Starter: 2L   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.010   
IBU: 34.2   
Boiling Time (Minutes): 60   
Color: 3.6   
Primary Fermentation (# of Days & Temp): 21 @ 60   
Secondary Fermentation (# of Days & Temp): 21 @ 42   
Tasting Notes: Sweet yet crisp with a good head, a variation of the NB version   

I am looking for some input on my recipe, I am deviating from the NB recipe that I love by adding 1lb of wheat malt in place of 1lb of the pilsner malt to give it a little more mouth feel and head. What do you think? I plan to brew this next week and will update this post.

Please let me know what you think!


****5 Gallon Batch****

Batch Size: 5.00 gal
Boil Size: 6.46 gal
Estimated OG: 1.048 SG
Estimated Color: 3.6 SRM
Estimated IBU: 34.2 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt
8 lbs Pilsner (2 Row) Ger (2.0 SRM)
1 lbs Wheat Malt, Ger (2.0 SRM)
1.00 oz Tradition [6.00 %] - Boil 60 min
1.00 oz Hallertauer Hersbrucker [3.40 %] - Boil 30 min

Mash at 151 degrees for 60 minutes.



 
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Old 12-21-2011, 04:40 PM   #2
bknifefight
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Dec 2009
PA
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The wheat is a great addition. This beer will be good, just ferment it as cold as you can. That yeast loves it at 55*

 
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Old 12-21-2011, 05:51 PM   #3
barhoc11
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Dec 2010
Rochester Hills, MI
Posts: 416
Liked 9 Times on 9 Posts


Quote:
Originally Posted by bknifefight View Post
The wheat is a great addition. This beer will be good, just ferment it as cold as you can. That yeast loves it at 55*
I plan to let it ferment 60* at the warmest, I have used it before so I know how good it can taste when fermented lower on the acceptable scale.

 
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