Batch Size5.001 galBoil Size6.002 gal
Boil Time60.000 minEfficiency80%
ABV4.8%Bitterness17.7 IBU (Tinseth)
Color3.8 srm (Morey)Calories (per 12 oz.)162


Total grain: 8.969 lb
Rice HullsAdjunct16.000 ozYesNo0%0.0 srm
White Wheat MaltGrain5.250 lbYesNo86%2.0 srm
Pale Malt (2 Row) USGrain2.500 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain3.500 ozYesNo75%20.0 srm


Chinook10%0.035 ozBoil60.000 minPellet1.3
Sorachi Ace12.1%0.282 ozBoil5.000 minPellet2.4
Sorachi Ace12.1%0.282 ozBoil20.000 minPellet7.4
Sorachi Ace12.1%0.500 ozBoil0.000 sPellet0.0
Sorachi Ace12.1%0.423 ozBoil10.000 minPellet6.6


Irish MossFiningBoil2.500 tsp15.000 min
Yeast NutrientOtherBoil0.065 oz15.000 min
Ginger (shaved)SpiceBoil1.667 oz15.000 min
ChamomileHerbBoil0.587 oz10.000 min
Ginger (shaved)SpiceBoil0.833 oz30.000 min
Ginger (shaved)SpiceBoil0.833 oz5.000 min


Safale S-05AleDry2.232 tspPrimary


NameTypeAmountTempTarget TempTime
firstInfusion2.490 gal169.726 F151.000 F60.000 min
Top UpInfusion1.389 gal212.000 F170.000 F10.000 min
Final Batch SpargeInfusion3.410 gal171.454 F165.200 F15.000 min


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.


  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

SG1.040Volume into BK6.000 gal
Strike Temp170.000 FFinal Temp150.000 F
Eff into BK78.16%Projected OG1.046
OG1.046Postboil Volume5.100 gal
Volume Into Fermenter5.000 galBrewhouse Eff74.93
Projected ABV4.83%
FG1.010Volume4.000 gal