clickondan
Well-Known Member
- Joined
- Feb 5, 2014
- Messages
- 91
- Reaction score
- 15
- Recipe Type
- All Grain
- Yeast
- S-05
- Yeast Starter
- Nope. I usually make starters but just pitch this one dry.
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 23
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 10 days at 66F, with rise to 68F to finish.
- Secondary Fermentation (# of Days & Temp)
- Nope
- Tasting Notes
- Delicious, refreshing, light, wheaty, juicy
Brewhouse efficiency: 80%
ABV: 5.4%
4.5 lbs German Pilsner
4 lbs German Wheat Malt
12 oz Honey Malt
8 oz Rice Hulls
Irish moss
1 oz Galaxy 13.7%, pellet
0.75 oz Topaz 16.5%, pellet
Mash at 150F for 60 min
Water/grain 1.25 qt/lb
Double batch sparge
I rinse my rice hulls in hot water and add them at 20 min into mash.
All the hops are added post-boil for a 15 minute hopstand at about 190F. I simply put my chiller in at flameout, without turning the water on, to bring wort down to that temp.
85% phosphoric acid used to keep mash and sparge at pH 5.4. For me that's 1.5mL in the mash and 1.5mL portioned across both sparges.
Water profile:
Ca 63
Mg 4
Na 10
Cl 40
SO4 86
Carbed to 13 PSI at 35F.
ABV: 5.4%
4.5 lbs German Pilsner
4 lbs German Wheat Malt
12 oz Honey Malt
8 oz Rice Hulls
Irish moss
1 oz Galaxy 13.7%, pellet
0.75 oz Topaz 16.5%, pellet
Mash at 150F for 60 min
Water/grain 1.25 qt/lb
Double batch sparge
I rinse my rice hulls in hot water and add them at 20 min into mash.
All the hops are added post-boil for a 15 minute hopstand at about 190F. I simply put my chiller in at flameout, without turning the water on, to bring wort down to that temp.
85% phosphoric acid used to keep mash and sparge at pH 5.4. For me that's 1.5mL in the mash and 1.5mL portioned across both sparges.
Water profile:
Ca 63
Mg 4
Na 10
Cl 40
SO4 86
Carbed to 13 PSI at 35F.
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