Vandette
Member
Hello everyone, I'm new to the forums and to homebrewing in general.
I've been doing extract brews with my dad for a couple years now, so I recently decided to try my hand at doing a partial mash recipe, which turned out well, I think.
What I'd like to do now is try and come up with my own recipes instead of using others. I went out and got a copy of Beersmith, and I formulated what seems like a useable recipe. Now, because I've never formulated a recipe before, this may seem completely bogus, which is why I've come to you guys for advice.
My friends and I want to try our hand at Honey Wildberry Wheat Ale. Here's the recipe I came up with:
Mash:
2.5 lbs German Wheat Malt (2.0 SRM)
2.5 lbs Pale Malt (2-Row) (2.0 SRM)
1 lb Honey Malt (25.0 SRM)
Mash with 8.5 qts of water @ 161F for 75 minutes
Sparge with 3 gallons of water @ 168F
Boil:
2 lbs Wheat Dry Extract (8.0 SRM)
.5 Oz Cascade (5.50%) hops for Bittering (60 mins)
.5 Oz Hallertau (4.80%) aromatic hops (15 mins)
Yeast:
American Wheat Ale (Wyeast #1010) pitched @ 70F
This is where I get a little bit confused. I'm not quite sure how long each fermentation stage should take. I plan on racking to a secondary, which is where I will add my wildberry puree.
Does this make any sense at all? And is there any more information I'd need to provide for feedback? Any help/advice you folks can offer is greatly appreciated.
Thanks,
Van
I've been doing extract brews with my dad for a couple years now, so I recently decided to try my hand at doing a partial mash recipe, which turned out well, I think.
What I'd like to do now is try and come up with my own recipes instead of using others. I went out and got a copy of Beersmith, and I formulated what seems like a useable recipe. Now, because I've never formulated a recipe before, this may seem completely bogus, which is why I've come to you guys for advice.
My friends and I want to try our hand at Honey Wildberry Wheat Ale. Here's the recipe I came up with:
Mash:
2.5 lbs German Wheat Malt (2.0 SRM)
2.5 lbs Pale Malt (2-Row) (2.0 SRM)
1 lb Honey Malt (25.0 SRM)
Mash with 8.5 qts of water @ 161F for 75 minutes
Sparge with 3 gallons of water @ 168F
Boil:
2 lbs Wheat Dry Extract (8.0 SRM)
.5 Oz Cascade (5.50%) hops for Bittering (60 mins)
.5 Oz Hallertau (4.80%) aromatic hops (15 mins)
Yeast:
American Wheat Ale (Wyeast #1010) pitched @ 70F
This is where I get a little bit confused. I'm not quite sure how long each fermentation stage should take. I plan on racking to a secondary, which is where I will add my wildberry puree.
Does this make any sense at all? And is there any more information I'd need to provide for feedback? Any help/advice you folks can offer is greatly appreciated.
Thanks,
Van