Alright! So I finally plugged in some stuff into a calculator and came up with, what I think, will be my first viable partial mash.
I copied and pasted this, so it's sort of a gigantic wall-o-text, but it's readable. Let me know what you guys think!
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 50% (brew house)
Original Gravity: 1.073 Final Gravity: 1.018 ABV (standard): 7.28% IBU (tinseth): 10.76 SRM (morey): 4.65
Fermentables
Amount Fermentable PPG °L Bill %
1 lb Flaked Wheat 34 2 8.3%
0.5 lb Flaked Oats 33 2.2 4.2%
1 lb American - White Wheat 40 2.8 8.3%
0.5 lb American - Carapils (Dextrine Malt) 33 1.8 4.2%
2 lb Honey 42 2 16.7%
1 lb Dry Malt Extract - Wheat 42 3 8.3%
6 lb Liquid Malt Extract - Extra Light 37 2.5 50%
12 lb Total
Hops
Amount Variety Time AA IBU Type Use
0.5 oz Saaz 60 min 3.5 3.85 Pellet Boil
0.5 oz Domestic Hallertau 60 min 3.9 4.28 Pellet Boil
0.5 oz Saaz 5 min 3.5 0.77 Pellet Aroma
0.5 oz Domestic Hallertau 5 min 8.5 1.86 Pellet Aroma
Hops Summary
Amount Variety AA Type
0.5 oz Domestic Hallertau 3.9 Pellet
0.5 oz Domestic Hallertau 8.5 Pellet
1 oz Saaz 3.5 Pellet
Mash Steps
Amount Description Type Temp Time
16 qt Sparge 155 F 30 min
Other Ingredients
Amount Name Time Type Use
0.5 oz Coriander 5 min Spice Boil
3 each Star anise 30 min Spice Boil
0.5 oz Lemon peel 0 min Flavor Primary
4 each Camomile tea bags 5 min Spice Boil
1 oz Sweet orange peel 5 min Flavor Boil
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
Priming
Method: Corn sugar Amount: 4.5oz
Target Water Profile: Balanced Profile
Ca+2 Mg+2 SO4-2 Na+ Cl- HCO3-
75 5 80 40 75 110
This recipe is not shared.
Last Updated: 2013-02-12 20:15 UTC
I copied and pasted this, so it's sort of a gigantic wall-o-text, but it's readable. Let me know what you guys think!
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 50% (brew house)
Original Gravity: 1.073 Final Gravity: 1.018 ABV (standard): 7.28% IBU (tinseth): 10.76 SRM (morey): 4.65
Fermentables
Amount Fermentable PPG °L Bill %
1 lb Flaked Wheat 34 2 8.3%
0.5 lb Flaked Oats 33 2.2 4.2%
1 lb American - White Wheat 40 2.8 8.3%
0.5 lb American - Carapils (Dextrine Malt) 33 1.8 4.2%
2 lb Honey 42 2 16.7%
1 lb Dry Malt Extract - Wheat 42 3 8.3%
6 lb Liquid Malt Extract - Extra Light 37 2.5 50%
12 lb Total
Hops
Amount Variety Time AA IBU Type Use
0.5 oz Saaz 60 min 3.5 3.85 Pellet Boil
0.5 oz Domestic Hallertau 60 min 3.9 4.28 Pellet Boil
0.5 oz Saaz 5 min 3.5 0.77 Pellet Aroma
0.5 oz Domestic Hallertau 5 min 8.5 1.86 Pellet Aroma
Hops Summary
Amount Variety AA Type
0.5 oz Domestic Hallertau 3.9 Pellet
0.5 oz Domestic Hallertau 8.5 Pellet
1 oz Saaz 3.5 Pellet
Mash Steps
Amount Description Type Temp Time
16 qt Sparge 155 F 30 min
Other Ingredients
Amount Name Time Type Use
0.5 oz Coriander 5 min Spice Boil
3 each Star anise 30 min Spice Boil
0.5 oz Lemon peel 0 min Flavor Primary
4 each Camomile tea bags 5 min Spice Boil
1 oz Sweet orange peel 5 min Flavor Boil
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
Priming
Method: Corn sugar Amount: 4.5oz
Target Water Profile: Balanced Profile
Ca+2 Mg+2 SO4-2 Na+ Cl- HCO3-
75 5 80 40 75 110
This recipe is not shared.
Last Updated: 2013-02-12 20:15 UTC