marmonduke
Well-Known Member
So, I had a few problems with my first AG venture and was hoping with a little guidance I can improve upon my experience. Basically what I was trying to make was a light body boulevard wheat clone that light, clean, with lemony finish like the real deal. What I ended up with was a bit darker, stronger, and more bitter. I ended up alot higher OG (1.059) than expecting and I'm not sure how. I batch sparge with cooler/steel braid. Here is the basic recipe I followed:
Ingredients:
------------
Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 %
5 lbs white Wheat Malt (2.4 SRM) Grain 50.00 %
0.50oz Magnum [14.60 %] (90 min)
0.50 oz Simcoe [13.00 %] (10 min)
1 Pkgs Safale US-05 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.50 qt of water at 169 F 154 F
Here is my thoughts on batch number two to address my issues with my first batch. I'm thinking of dropping IBU back a bit to 13 which I think my first batch was closer to 18-19. I think I'll change grain bill up slightly. I want it to finish out a little lighter so how does this recipe look (found a recipe on here and just made some changes to it):
Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs white Wheat Malt (2.4 SRM)
0.25 oz Magnum [14.60 %] (90 min)
0.25 oz Simcoe [13.00 %] (10 min)
1 Pkgs Safale US-05 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.50 qt of water at 167.7 F 152.0 F
I don't have BeerSmith or anything like that yet so I'm just kinda shooting from the hip and basing off of recipes seen here on this site.
What I'm hoping is to get some suggestions to refine the second recipe to address the issues with my first batch.
thanks in advance!
Ingredients:
------------
Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 %
5 lbs white Wheat Malt (2.4 SRM) Grain 50.00 %
0.50oz Magnum [14.60 %] (90 min)
0.50 oz Simcoe [13.00 %] (10 min)
1 Pkgs Safale US-05 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.50 qt of water at 169 F 154 F
Here is my thoughts on batch number two to address my issues with my first batch. I'm thinking of dropping IBU back a bit to 13 which I think my first batch was closer to 18-19. I think I'll change grain bill up slightly. I want it to finish out a little lighter so how does this recipe look (found a recipe on here and just made some changes to it):
Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs white Wheat Malt (2.4 SRM)
0.25 oz Magnum [14.60 %] (90 min)
0.25 oz Simcoe [13.00 %] (10 min)
1 Pkgs Safale US-05 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.50 qt of water at 167.7 F 152.0 F
I don't have BeerSmith or anything like that yet so I'm just kinda shooting from the hip and basing off of recipes seen here on this site.
What I'm hoping is to get some suggestions to refine the second recipe to address the issues with my first batch.
thanks in advance!