![]() Fermentation can be basically DONE in just a couple days Start fermentation cool (65 F) for a day, then let rise slowly to around 72 F (can go as high as 77 F) Pitch correct amount of yeast (flavor is enhanced by slightly stressed yeast. Yeast is WLP 550 (produces nice blend of phenolics – when under 70 F and esters – when over 70 F) Added bitter orange peel and coriander 5 minutes before end of boil. A cloudy beer, so no point in fining agents Fly sparging used at Monk’s (avoid batch sparging) Hop used is Mandarina Bavaria, added at 60 minutes and 30 minutes Hops are not prominent (only enough to balance malt sweetness) Mash at 153 F for 60 minutes (start lower, and let it creep up to target) Rice hulls help lautering (from unmalted wheat becoming gummy) Wheat in grain bill is 30% malted, and 10% unmalted (flaked) Continental 2 row pilsner also works, but may be too light in color. Grain bill is approximately 60% 2-row barley, 40% wheat Added some calcium chloride to mash water. Trying for OG of ~ 1.050, FG of 1.010, IBUs ~12, medium body (wheat gives higher mouthfeel) Sparge Step: Fly sparge with 5.15 gal water at 168.0 F Mandarina Bavaria - Boil 30.0 minīelgian Ale (White Labs #WLP550) Pale Ale Malt, Northwestern (Great Western) (4.0 SRM) Maybe up the caramel crystal to 1 lb (suggested by Mike Moore).ĥ.5G Monk's Cellar Bier Blanche Clone SB 5.5G Monk's Cellar Bier Blanche Clone SB with glass hydrometer said 1.064, but Tilt at home said 1.057. Into secondary with Amarillo dry hop on day 8. Diacetal rest on days 3-9 at 3 degrees a day from 64 to 73 degrees and back. Water was charcoal filtered camp spigot.įor transport from campground to home fermenter, we will put wort into 2 - five gallon corney kegs on Saturday (in cooler with ice, and without pitching yeast), then transfer to fermenting carboys at home on Sunday, oxygenate and pitch yeast, and put in 64 degree fermenter. Since LBS did not carry flaked rye, we will use 3 lbs of all rye malt instead of half and half rye malt and flaked rye. Victory malt and crystal hop were eliminated. To simplify this recipe for brewing at the PUBS Brew Camp, all amounts were rounded to whole pounds or ounces. Will put the 4 oz of Kent Goldings in when starting whirpool. May have to add water toward end of boil to get 12.5 gal at end of boil for 11 gal of wort into 2 transport vessels. This is a light body beer profile.Īs usual with 10 gal batch in 15 gal BIAB kettle, I will start with less water (10.0 gal), then at end of mash bring up to pre-boil volume of 14.5 gal by "drench sparging" or "rinsing" the pulled bag as it sits on a strainer on top of kettle. Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. Sparge Step: If steeping, remove grains, and prepare to boil wort Goldings, East Kent - Boil 0.0 minĪmerican Ale (Wyeast Labs #1056) Īmarillo Gold - Dry Hop 3.0 Days Hold at 56F for three days following dry hopping then cold crash.Īmarillo Rye Pale Ale 10 gal Amarillo Rye Pale Ale 10 gal until final gravity is reached ~ 7 - 10 days.Ĭool to 56F and drop the yeast or rack to secondary. Target 5.4 pH using Lactic Acid and Gypsum.įerment at 66 - 68 Deg. Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Sparge Step: Fly sparge with 4.72 gal water at 168.0 F Mash Name: Single Infusion, Light Body, No Mash Out ![]() Simcoe - Steep/Whirlpool 15.0 min, 195.0 FĬalifornia Ale (White Labs #WLP001) Equipment: All Grain - Standard 5 Gal/19l Batch - StainlessĬascade - Steep/Whirlpool 15.0 min, 195.0 F
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