Garvee formulas talk
Recipe Type: Whole Wheat
Yeast: US-05
Batch Size: 20L Boil Volume: 23L
Starting density: 1.052
Final Density: 1.012 Alcohol: 5.2%.
Bitterness IBU: 18
Boiling time (minutes): 60
Color: 12 SRM
Main fermentation days and temperatures : 10 days 16-18 degrees Celsius
Ingredients
2KG Pale malt (3.0 SRM) 44.44 %
2KG Wheat malt (3.0 SRM) 44.44 %
0.5KG Munich malt (50 SRM) 11.12 %
10G Cascade [6.60 %] (60 min) Hops 8.4IBU Cascade
15G Cascade [6.60 %] (30 min) Hops 9.6IBU
20G Crushed Coriander Seeds (5 min)
Saccharification
66-68 degrees 16L water saccharification.
78 degrees 12L of water in two washing tanks.
Notice
People may believe that the if the percentage of wheat too high, however, adding a small amount of wheat is good for foam, but you can't call it wheat beer below 40%. If you have concern about liquid filling, please reference my another post.
Source from
http://bbs.homebrew8.com/thread-45-1-2.html
Recipe Type: Whole Wheat
Yeast: US-05
Batch Size: 20L Boil Volume: 23L
Starting density: 1.052
Final Density: 1.012 Alcohol: 5.2%.
Bitterness IBU: 18
Boiling time (minutes): 60
Color: 12 SRM
Main fermentation days and temperatures : 10 days 16-18 degrees Celsius
Ingredients
2KG Pale malt (3.0 SRM) 44.44 %
2KG Wheat malt (3.0 SRM) 44.44 %
0.5KG Munich malt (50 SRM) 11.12 %
10G Cascade [6.60 %] (60 min) Hops 8.4IBU Cascade
15G Cascade [6.60 %] (30 min) Hops 9.6IBU
20G Crushed Coriander Seeds (5 min)
Saccharification
66-68 degrees 16L water saccharification.
78 degrees 12L of water in two washing tanks.
Notice
People may believe that the if the percentage of wheat too high, however, adding a small amount of wheat is good for foam, but you can't call it wheat beer below 40%. If you have concern about liquid filling, please reference my another post.
Source from
http://bbs.homebrew8.com/thread-45-1-2.html
