Beer Snob
Well-Known Member
As some of you know, my first AG was a wheat. It was also riddled with problems (and still aging as well as tasting like sh*t incidently).
Here is the recipe that I just came back from the LHBS with for the Labor Day brew. Making a Dunkelweizen (or at least believe I am....)
Promash does not have WLP351.... anyone know the specifics so I can add it in myself?
I am also out of cherry wheat..... might use puree in the secondary or perhaps add the yest of a lemon or two (this is actually what I attempted in AG #1)
--------------------------------------
Michael's Wheat
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.50
Anticipated OG: 1.049 Plato: 12.09
Anticipated SRM: 4.0
Anticipated IBU: 19.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
52.6 5.00 lbs. Pale Malt(2-row) Belgium 1.037 3
42.1 4.00 lbs. Wheat Malt Germany 1.039 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertau Hersbrucker Pellet 3.35 15.1 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.75 3.9 30 min.
1.00 oz. Hallertau Hersbrucker Pellet 4.75 0.0 Dry Hop
Yeast
-----
White Labs WLP351 Hefeweizen
Notes
-----
0.5 lbs rice hulls added to mash
---------------------------------------------
Was thinking to try Baron's Decoction technique.... or his sugested link. https://www.homebrewtalk.com/showthread.php?t=11933&highlight=wheat
Anyone have any suggestions or tips with decoctions?
Here is the recipe that I just came back from the LHBS with for the Labor Day brew. Making a Dunkelweizen (or at least believe I am....)
Promash does not have WLP351.... anyone know the specifics so I can add it in myself?
I am also out of cherry wheat..... might use puree in the secondary or perhaps add the yest of a lemon or two (this is actually what I attempted in AG #1)
--------------------------------------
Michael's Wheat
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.50
Anticipated OG: 1.049 Plato: 12.09
Anticipated SRM: 4.0
Anticipated IBU: 19.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
52.6 5.00 lbs. Pale Malt(2-row) Belgium 1.037 3
42.1 4.00 lbs. Wheat Malt Germany 1.039 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertau Hersbrucker Pellet 3.35 15.1 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.75 3.9 30 min.
1.00 oz. Hallertau Hersbrucker Pellet 4.75 0.0 Dry Hop
Yeast
-----
White Labs WLP351 Hefeweizen
Notes
-----
0.5 lbs rice hulls added to mash
---------------------------------------------
Was thinking to try Baron's Decoction technique.... or his sugested link. https://www.homebrewtalk.com/showthread.php?t=11933&highlight=wheat
Anyone have any suggestions or tips with decoctions?