1.047
OG1.012
FG4.6%
ABV19
IBU21
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 6.60 lb | Wheat Liquid Malt Extract (US) | Boil | 68.75% |
| 1.00 lb | Rye (US) | Steep | 10.42% |
| 1.00 lb | Wheat Dry Malt Extract (US) | Boil | 10.42% |
| 0.50 lb | Chocolate (US) | Steep | 5.21% |
| 0.50 lb | Caramel/Crystal 120L (US) | Steep | 5.21% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Hallertau - Pellet | Boil | 60 Minute(s) | 4.0% | 14.67 |
| 0.50 oz | Tettnang - Pellet | Boil | 15 Minute(s) | 4.5% | 4.09 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP300 Hefeweizen Ale Liquid Yeast | 72% - 76% |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 68 F | 10 Day(s) |
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The cereal mash as follows:
1 lb rye flour, .5 lb chocolate rye malt and .5 lb carafa 120.
Put in a pot on the stove top and add enough water to make it a thin gruel.
Heat to 125 deg and hold for 20 mins
Heat to 155 deg and hold for 30 mins
Heat to boiling
While you are doing this, heat your 6.5 gallons of water in the brew pot till 145 degrees with your BIAB bag in place
After your cereal boil is done, carefully empty it into your BIAB bag and let rest for 30 mins.
Your temp should be around 155 after the addition of the cereal mash.
Slowly heat to 170 degrees.
Rest for 10 minutes.
Pull the bag and heat the wort to boiling.
Turn off the heat and add your LME.
Boil for 60 minutes with the noted hop additions