Batch Size6.011 galBoil Size5.984 gal
Boil Time60.000 minEfficiency80%
ABV4.7%Bitterness15.0 IBU (Tinseth)
Color3.8 srm (Morey)Calories (per 12 oz.)161


Total grain: 10.500 lb
Rice HullsAdjunct16.000 ozNoNo0%0.0 srm
White Wheat MaltGrain6.250 lbYesNo86%2.0 srm
Pale Malt (2 Row) USGrain2.750 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain4.000 ozYesNo75%20.0 srm
Pale Malt (6 Row) USGrain4.000 ozYesNo76%2.0 srm


Chinook10%0.053 ozBoil60.000 minPellet1.5
Sorachi Ace12.1%0.500 ozBoil5.000 minPellet3.4
Sorachi Ace12.1%0.500 ozBoil20.000 minPellet10.2
Sorachi Ace12.1%0.500 ozBoil0.000 sPellet0.0


Irish MossFiningBoil1.000 tbsp15.000 min
Yeast NutrientOtherBoil0.078 oz15.000 min
Ginger (shaved)SpiceBoil2.000 oz15.000 min
ChamomileHerbBoil0.705 oz10.000 min
Ginger (shaved)SpiceBoil1.000 oz30.000 min


Safale S-05AleDry2.232 tspPrimary


NameTypeAmountTempTarget TempTime
firstInfusion2.969 gal168.716 F151.000 F60.000 min
Top UpInfusion4.000 qt212.000 F170.000 F10.000 min
Final Batch SpargeInfusion3.500 gal170.000 F170.000 F15.000 min


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.


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


  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.