Brew Date: 05-17-2018
Malts:
1.25 lb. Red Wheat
0.5 lb. Pilsen Malt
4.0 oz. Munich 10L
3.0 oz. Flaked Wheat
3.0 oz. Flaked Oats
2.0 oz. Aromatic
PPG
37 / 35.0
36 / 13.5
35 / 6.6
36 / 5.1
32 / 4.5
36 / 3.4
DP
180
140
40
0
0
20
Deg L
3
2
10
2
1
19
Bill%
50.0
20.0
10.0
7.5
7.5
5.0
Adjuncts: 6g Bitter Orange Peel, 1 tsp Crushed Coriander (10 min)
Calc OG: 1.068 BE: 75% DP: 122 SRM: 8 IBUs: 42 TGW: 2.5 lbs.
Yeast: Safbrew S-33
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 60 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Citra, boil for 40 min. Add 3g Citra, boil for 10 min. Add 4g Tettnang and flocculant, boil for 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) = 1.065
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 3 weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.007 ABV = (1.065 - 1.007) x 131.25 = 7.6%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Nice head, color, flavor, a tad bitter (IPA-like), but refreshing.