Mashed 1 pound of grain on July 21, cooled to 120F and added a handful of dry grain. Soured for 3 days and then boiled to kill of any critters before use in the main mash.
In total, 7.5 pounds of Belgian pils were used.
I more or less used whatever stuff I had on hand, so the recipe is a little funny.
7-31-2014: Transfer to secondary. Probably a short one to knock out the loose bits.
|Enter desired final yield (volume):|
|7.50 pounds||100% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|0.75 oz||Salt @ 10 minutes|
|1 oz (gnd)||Coriander Seed @ 10 minutes|
|1/2 tsp.||Yeast Nutrient @ 10 minutes|
Perle7.8% Pellets @ 60 minutes
|0.42 ounces||Total Hop Weight||3.3 AAUs|
|Total Boil Time:||60 minutes|
|Name:||American Wheat Ale|
Red rectangular cooler
|Batch Size:||5 gallons||Boil Volume:||7 gallons|
|Evaporation Rate:||9% per hour||Mash Tun Dead Space:||0 gallons|
|Efficiency:||80%||Mash Tun Weight:||10 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||10 gallons|
|Loss:||.5 gallons||Mash Tun Specific Heat:||.3 Cal/gram per °C|
Suitable for larger batches, up to 25 pounds of grain in a thick mash.
Prepared by GWMAP
Mash in with 2.7 gallons water at 162F (for 66F grains) to hit a mash temperature of 149F. Mash for 1 hour, then mash out with 1.5 gallons of boiling water. Drain the tun, then sparge with an additional 3 gallons of water at 168F.
Mash 1 pound of grain in 1.25qt of water at 153F for an hour. Cool. Once the mash reaches 120F add in some uncrushed grains. Ferment at <120F for several days.
The result should smell sweet, bready, and vaguely of sauerkraut.