Brew Date: 12-07-2017
Malts:
1.0 lb. Sparkling Amber DME
0.5 lb. Bavarian Wheat DME
2.0 oz. Red Wheat
2.0 oz. Carapils
1.0 oz. Black Malt
PPG
43 / 43.0
43 / 21.5
37 / 3.5
36 / 3.4
25 / 1.2
DP
0
0
180
0
0
Deg L
10
3
3
2
550
Bill%
59.3
29.7
4.4
4.4
2.2
Adjuncts: None
Calc OG: 1.072 BE: 75% DP: 72 SRM: 21 IBUs: 45 TGW: 2.8 lbs.
Hops:
Amount
6.0g
5.0g
4.0g
Time
60
30
10
%Alpha Acid
10.8
5.5
4.5
Calc IBUs
31
11
3
Yeast: Safbrew S-33
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Amber DME, and bring back to boil, stirring frequently. Add 6g Magnum, boil for 30 min. Add 5g Willamette, boil for 20 min. Add 4g Tettnang, Bavarian Wheat DME, and flocculant, boil 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.071
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.018 ABV = (1.071 - 1.018) x 131.25 = 7.0%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious brew. Do again AG.