7C - Cernunnos - American Wheat or Rye Beer (6D)

Brewer	Clinton Ebadi
Date	05/06/2011

Batch Size	5.001 gal	Boil Size	6.002 gal
Boil Time	60.000 min	Efficiency	80%
OG	1.049	FG	1.012
ABV	4.8%	Bitterness	17.7 IBU (Tinseth)
Color	3.8 srm (Morey)	Calories (per 12 oz.)	162

Fermentables

Total grain: 8.969 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Rice Hulls	Adjunct	16.000 oz	Yes	No	0%	0.0 srm
White Wheat Malt	Grain	5.250 lb	Yes	No	86%	2.0 srm
Pale Malt (2 Row) US	Grain	2.500 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 20L	Grain	3.500 oz	Yes	No	75%	20.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook	10%	0.035 oz	Boil	60.000 min	Pellet	1.3
Sorachi Ace	12.1%	0.282 oz	Boil	5.000 min	Pellet	2.4
Sorachi Ace	12.1%	0.282 oz	Boil	20.000 min	Pellet	7.4
Sorachi Ace	12.1%	0.500 oz	Boil	0.000 s	Pellet	0.0
Sorachi Ace	12.1%	0.423 oz	Boil	10.000 min	Pellet	6.6

Misc

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	2.500 tsp	15.000 min
Yeast Nutrient	Other	Boil	0.065 oz	15.000 min
Ginger (shaved)	Spice	Boil	1.667 oz	15.000 min
Chamomile	Herb	Boil	0.587 oz	10.000 min
Ginger (shaved)	Spice	Boil	0.833 oz	30.000 min
Ginger (shaved)	Spice	Boil	0.833 oz	5.000 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	2.490 gal	169.726 F	151.000 F	60.000 min
Top Up	Infusion	1.389 gal	212.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	3.410 gal	171.454 F	165.200 F	15.000 min

Notes

Changes from 7B₁

Batch 7B₁ was really, really awesome. The only defects were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.

The flameout hops and flavor addition are increased from 0.5oz to 1oz rather than opting for dry hopping (I'm not sure the other qualities that come with dry hopping are desirable in this case) to try and get a bit more lemon flavor and a bit more lemon aroma.

Instructions

1. Add 16.000 oz Rice Hulls, 5.250 lb White Wheat Malt, 2.500 lb Pale Malt (2 Row) US, 3.500 oz Caramel/Crystal Malt - 20L, to the mash tun.
2. Bring 2.500 gal water to 170.000 F, 1.750 gal water to 212.000 F, 3.000 gal water to 172.000 F, for upcoming infusions.
3. Add 2.500 gal water at 170.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.
4. Add 1.750 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
5. Add 3.000 gal water at 172.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
6. Bring the wort to a boil and hold for 60.000 min.
7. Put 0.035 oz Chinook into boil for 60.000 min.
8. Put 0.833 oz Ginger (shaved) into boil for 30.000 min.
9. Put 0.282 oz Sorachi Ace into boil for 20.000 min.
10. Put 1.667 oz Ginger (shaved) into boil for 15.000 min.
11. Put 0.065 oz Yeast Nutrient into boil for 15.000 min.
12. Put 2.500 tsp Irish Moss into boil for 15.000 min.
13. Put 0.587 oz Chamomile into boil for 10.000 min.
14. Put 0.423 oz Sorachi Ace into boil for 10.000 min.
15. Put 0.282 oz Sorachi Ace into boil for 5.000 min.
16. Put 0.833 oz Ginger (shaved) into boil for 5.000 min.
17. Put 0.500 oz Sorachi Ace into boil for 0.000 s.
18. Stop boiling the wort.
19. You should have 5.213 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 4.962 gal.
20. Cool wort and pitch Safale S-05 Ale yeast, to the primary.
21. Let ferment until FG is 1.012.
22. Transfer beer to secondary.

Brew Date 2012-02-18

Preboil

SG	1.040	Volume into BK	6.000 gal
Strike Temp	170.000 F	Final Temp	150.000 F
Eff into BK	78.16%	Projected OG	1.046

Postboil

OG	1.046	Postboil Volume	5.100 gal
Volume Into Fermenter	5.000 gal	Brewhouse Eff	74.93
Projected ABV	4.83%

Postferment

FG	1.010	Volume	4.000 gal
Date	2012-03-07	ABV	4.68