rph33
Well-Known Member
This beast is in primary and bubbling like it's possessed. Thought I would share the recipe now, and if it's good (in 10 months) I'll enter the recipe into the database.
The beer was inspired by two things: Sac Brewing Company's "Old Pappy" wheat wine, and the album "Prehistoricisms" by Intronaut (trippy, extremely jazzy and extremely aggressive prog-metal).
Any comments are welcome and encouraged, even if they are criticisms!
Brewdimus Beers' "Prehistoricism" Wheat Wine
Recipe Type: Partial Mash
Yeast: WLP007
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Champagne yeast @ bottling
Batch Size (Gallons): 5.2
Original Gravity: 1.113
Target Final Gravity: ~1.030
IBU: 69 (hehehehehe)
Mash efficiency: 72%
Boiling Time (Minutes): 90
Ferment schedule: 1-2 weeks primary, 2-4 months secondary (dry-hop + bourbon oak cubes), 4-6 months bottle aging
Grain bill:
4# Bavarian Weizen DME (late addition)
4# Extra Pale DME (2# late addition)
4# Domestic 2-Row
3# Red Wheat Flakes
1# Caramel Wheat
1# CaraMunich 45L
Mash 120 minutes @ 149-150
Hops:
1 oz. Centennial 90 minutes = 33 IBU
1 oz. EKG 60 minutes = 18.5 IBU
1 oz. EKG 30 minutes = 9.5 IBU
1 oz. EKG 15 minutes = 5 IBU
1 oz. EKG 2 minutes = 3 IBU
Dry-hop with 1 oz. EKG in secondary
Ferment at 60F, ramp to 70F at end of primary fermentation
Additional:
1/2 oz. American Oak Cubes, soaked in Maker's Mark, 2-4 months in secondary
That's it.
The beer was inspired by two things: Sac Brewing Company's "Old Pappy" wheat wine, and the album "Prehistoricisms" by Intronaut (trippy, extremely jazzy and extremely aggressive prog-metal).
Any comments are welcome and encouraged, even if they are criticisms!
Brewdimus Beers' "Prehistoricism" Wheat Wine
Recipe Type: Partial Mash
Yeast: WLP007
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Champagne yeast @ bottling
Batch Size (Gallons): 5.2
Original Gravity: 1.113
Target Final Gravity: ~1.030
IBU: 69 (hehehehehe)
Mash efficiency: 72%
Boiling Time (Minutes): 90
Ferment schedule: 1-2 weeks primary, 2-4 months secondary (dry-hop + bourbon oak cubes), 4-6 months bottle aging
Grain bill:
4# Bavarian Weizen DME (late addition)
4# Extra Pale DME (2# late addition)
4# Domestic 2-Row
3# Red Wheat Flakes
1# Caramel Wheat
1# CaraMunich 45L
Mash 120 minutes @ 149-150
Hops:
1 oz. Centennial 90 minutes = 33 IBU
1 oz. EKG 60 minutes = 18.5 IBU
1 oz. EKG 30 minutes = 9.5 IBU
1 oz. EKG 15 minutes = 5 IBU
1 oz. EKG 2 minutes = 3 IBU
Dry-hop with 1 oz. EKG in secondary
Ferment at 60F, ramp to 70F at end of primary fermentation
Additional:
1/2 oz. American Oak Cubes, soaked in Maker's Mark, 2-4 months in secondary
That's it.