DunkelRauch

[HanzerBiscuit]

1 week grain to glass :

8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 4.9 %
4 lbs CMC White Wheat (2.0 SRM) Grain 3 39.0 %
4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 39.0 %
1 lbs Smoked Malt (9.0 SRM) Grain 5 9.8 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6 4.9 %
4.0 oz Honey Malt (25.0 SRM) Grain 7 2.4 %

0.35 oz Mt. Hood [7.50 %] - Boil 60.0 min Hop 8 8.2 IBUs
0.35 oz Mt. Hood [7.50 %] - Boil 30.0 min Hop 9 6.3 IBUs
0.35 oz Mt. Hood [7.50 %] - Boil 10.0 min Hop 12 3.0 IBUs

0.25 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -


1 liter starter recultured Belgian Wheat Yeast (Wyeast Labs #3942)

Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.051 SG

Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.2 %
Actual Alcohol by Vol: 5.4 %

Bitterness: 17.5 IBUs
Calories: 168.6 kcal/12oz
Est Color: 20.2 SRM

Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
Sparge Water: 4.80 gal
Sparge Temperature: 168.0 F

Mash Steps
Mash In Add 12.81 qt of water at 167.7 F 152.0 F 60 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.80gal) of 168.0 F water

 

[HanzerBiscuit]

Needs a little more carb but should get there over the next week.

I'm going back and forth on if this needs a touch more smoked malt. Its there but not overpowering.

Fermented at 68 24 hours then bumped to 72 after 3 days dropped to 65 until kegged.