New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 6 - Light Hybrid Beer => Topic started by: Chris Craig on June 19, 2012, 04:42:46 PM
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My competition entry for July...
Recipe Specifications
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Boil Size: 12.94 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.052 SG
Estimated Color: 4.8 SRM
Estimated IBU: 21.7 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1 47.6 %
6.00 lb Rye Malt (4.7 SRM) Grain 2 28.6 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 3 23.8 %
2.00 oz Willamette [6.00 %] - Boil 60.0 min Hop 4 21.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 5 -
0.60 oz Centennial [10.90 %] - Boil 0.0 min Hop 6 0.0 IBUs
0.60 oz Willamette [6.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21.00 lb
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Name Description Step Temperat Step Time
Mash In Add 6.5 gal of water at 168 F 153 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.48gal, 4.48gal) of 168 F water
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Style: Summer Wheat Ale
*ahem*
Wheat beers are the theme this year consistent with the season, while these three categories should give some flexibility for entrants.
But then I get the feeling you knew this already :P
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You're still in-style, so you got us this time.
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fwiw I made a wheat-rye... rather odd concoction that tasted a little like OJ - came out very cloudy, almost like milk. Would be interested to see how yours turns out re: clarity.
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I hope it's not too clear. I expect a cloudy beer. Not milk-like though :)
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Yeah I've not seen anything like it before... very odd. Had basically exactly the same ratios of grains as you too.
If you get the same problem, I'm thinking a protein rest would be in order. I had full starch conversion.