7B₁ - Ginger Wheat - American Wheat or Rye Beer (6D)

Brewer	Clinton Ebadi
Date	07/05/2011

Batch Size	6.011 gal	Boil Size	5.984 gal
Boil Time	60.000 min	Efficiency	80%
OG	1.049	FG	1.012
ABV	4.7%	Bitterness	15.0 IBU (Tinseth)
Color	3.8 srm (Morey)	Calories (per 12 oz.)	161

Fermentables

Total grain: 10.500 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Rice Hulls	Adjunct	16.000 oz	No	No	0%	0.0 srm
White Wheat Malt	Grain	6.250 lb	Yes	No	86%	2.0 srm
Pale Malt (2 Row) US	Grain	2.750 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 20L	Grain	4.000 oz	Yes	No	75%	20.0 srm
Pale Malt (6 Row) US	Grain	4.000 oz	Yes	No	76%	2.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook	10%	0.053 oz	Boil	60.000 min	Pellet	1.5
Sorachi Ace	12.1%	0.500 oz	Boil	5.000 min	Pellet	3.4
Sorachi Ace	12.1%	0.500 oz	Boil	20.000 min	Pellet	10.2
Sorachi Ace	12.1%	0.500 oz	Boil	0.000 s	Pellet	0.0

Misc

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	1.000 tbsp	15.000 min
Yeast Nutrient	Other	Boil	0.078 oz	15.000 min
Ginger (shaved)	Spice	Boil	2.000 oz	15.000 min
Chamomile	Herb	Boil	0.705 oz	10.000 min
Ginger (shaved)	Spice	Boil	1.000 oz	30.000 min

Yeast

Name	Type	Form	Amount	Stage
Safale S-05	Ale	Dry	2.232 tsp	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
first	Infusion	2.969 gal	168.716 F	151.000 F	60.000 min
Top Up	Infusion	4.000 qt	212.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	3.500 gal	170.000 F	170.000 F	15.000 min

Notes

Collected 5.25 gal wort post boil @ 1.054 (= 5.5 gal @ 1.049). Forgot to put the chamomile into a hop sock ... chamomile likes to distintegrate and lots of it ended up in the fermenter, and then into even the bottling bucket. Despite this, everything seemed on-par with the first batch.

2011-08-01

Finally bottling (much later than intended, but I guess this just got a proper aging...) 5.5 gal into the fermenter, assuming 2 quarts loss. 5.25 gal @ 73F, 3 vol co2 = 6.864 oz corn sugar

Instructions

1. Add 6.250 lb White Wheat Malt, 2.750 lb Pale Malt (2 Row) US, 4.000 oz Caramel/Crystal Malt - 20L, 4.000 oz Pale Malt (6 Row) US, to the mash tun.
2. Bring 2.969 gal water to 168.716 F, 1.000 gal water to 212.000 F, 3.500 gal water to 170.000 F, for upcoming infusions.
3. Add 2.969 gal water at 168.716 F to mash to bring it to 151.000 F. Hold for 60.000 min.
4. Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
5. Add 3.500 gal water at 170.000 F to mash to bring it to 170.000 F. Hold for 15.000 min.
6. Bring the wort to a boil and hold for 60.000 min.
7. Boil or steep 16.000 oz Rice Hulls, .
8. Put 0.050 oz Chinook into boil for 60.000 min.
9. Put 1.000 oz Ginger (shaved) into boil for 30.000 min.
10. Put 0.500 oz Sorachi Ace into boil for 20.000 min.
11. Put 2.000 oz Ginger (shaved) into boil for 15.000 min.
12. Put 0.078 oz Yeast Nutrient into boil for 15.000 min.
13. Put 1.000 tbsp Irish Moss into boil for 15.000 min.
14. Put 0.705 oz Chamomile into boil for 10.000 min.
15. Put 0.500 oz Sorachi Ace into boil for 5.000 min.
16. Put 0.500 oz Sorachi Ace into boil for 0.000 s.
17. You should have 5.511 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. Add 3.000 qt top up water into primary. The final volume in the primary is 6.011 gal.
18. Cool wort and pitch Safale S-05 Ale yeast, to the primary.
19. Let ferment until FG is 1.012.
20. Transfer beer to secondary.