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

Brewer	Clinton Ebadi
Date	05/03/2011

Batch Size	10.077 gal	Boil Size	11.327 gal
Boil Time	60.000 min	Efficiency	75%
OG	1.053	FG	1.013
ABV	5.1%	Bitterness	24.6 IBU (Tinseth)
Color	4.4 srm (Morey)	Calories (per 12 oz.)	173

Fermentables

Total grain: 19.641 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Rice Hulls	Adjunct	16.000 oz	Yes	No	0%	0.0 srm
Pale Malt (2 Row) US	Grain	6.000 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 20L	Grain	10.250 oz	Yes	No	75%	20.0 srm
Wheat Malt, Ger	Grain	12.000 lb	Yes	No	84%	2.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Sorachi Ace	12.1%	1.500 oz	Boil	5.000 min	Pellet	6.2
Sorachi Ace	12.1%	0.500 oz	Boil	15.000 min	Pellet	5.1
Sorachi Ace	12.1%	0.141 oz	Boil	60.000 min	Pellet	2.9
Sorachi Ace	12.1%	0.500 oz	Boil	30.000 min	Pellet	7.9
Cascade	6%	0.500 oz	Boil	15.000 min	Pellet	2.5

Misc

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	1.000 tbsp	15.000 min
Yeast Nutrient	Other	Boil	0.141 oz	15.000 min
Ginger (shaved)	Spice	Boil	3.500 oz	15.000 min
Chamomile	Herb	Boil	1.000 oz	15.000 min
Ginger (shaved)	Spice	Boil	1.500 oz	30.000 min
Ginger (shaved)	Spice	Boil	1.750 oz	5.000 min
Chamomile	Herb	Boil	0.750 oz	5.000 min
pH 5.2 Stabilizer	Water Agent	Mash	2.029 tsp	0.000 s

Yeast

Name	Type	Form	Amount	Stage
Wyeast - Belgian Witbier	Ale	Liquid	0.528 cup	Primary
Safale S-05	Ale	Dry	2.232 tsp	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
first	Infusion	6.000 gal	163.000 F	148.000 F	75.000 min
Top Up	Infusion	3.500 gal	212.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	4.500 gal	175.000 F	165.200 F	15.000 min

Notes

Changes, Motivation

Consolidated ginger/hop/chamomile addititions to make the last 20 minutes less hectic. Upped the 20L just a wee bit (no real reason, just an idea). Upped the grain amounts by a wee bit to end up as whole sacks of grain instead of splitting (homebrew shop doesn't sell 25 or 50lbs bags of white wheat malt unfortunately).

7C's initial taste tests were quite favorable -- foreshadowing a depletion scenario, preemptive action was taken on the part of DEMONCAT to ensure that a new batch would be ready a mere 4 weeks after the first bottles were cracked. Since I can't really duplicate a beer exactly twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.

But then we waited and waited... and upgraded our brewing equipment. So now ten gallons shall be made, half going to Witbier year, and half going to S-05.

Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.

Instructions

1. Add 2.000 lb Rice Hulls, 6.000 lb Pale Malt (2 Row) US, 10.250 oz Caramel/Crystal Malt - 20L, 12.000 lb Wheat Malt, Ger, to the mash tun.
2. Bring 6.000 gal water to 163.000 F, 3.500 gal water to 212.000 F, 4.500 gal water to 175.000 F, for upcoming infusions.
3. Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.
4. Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
5. Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
6. Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.
7. Bring the wort to a boil and hold for 60.000 min.
8. Put 0.071 oz Sorachi Ace into boil for 60.000 min.
9. Put 0.500 oz Sorachi Ace into boil for 30.000 min.
10. Put 1.500 oz Ginger (shaved) into boil for 30.000 min.
11. Put 1.000 oz Chamomile into boil for 15.000 min.
12. Put 3.500 oz Ginger (shaved) into boil for 15.000 min.
13. Put 1.000 tbsp Irish Moss into boil for 15.000 min.
14. Put 0.500 oz Cascade into boil for 15.000 min.
15. Put 0.500 oz Sorachi Ace into boil for 15.000 min.
16. Put 0.141 oz Yeast Nutrient into boil for 15.000 min.
17. Put 2.000 oz Ginger (shaved) into boil for 5.000 min.
18. Put 1.500 oz Sorachi Ace into boil for 5.000 min.
19. Put 0.750 oz Chamomile into boil for 5.000 min.
20. Stop boiling the wort.
21. You should have 10.577 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 10.077 gal.
22. Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.
23. Let ferment until FG is 1.013.
24. Transfer beer to secondary.

Brew Date 2012-04-28

Preboil

SG	1.050	Volume into BK	11.000 gal
Strike Temp	164.000 F	Final Temp	152.000 F
Eff into BK	77.97%	Projected OG	1.052

Postboil

OG	1.053	Postboil Volume	9.500 gal
Volume Into Fermenter	9.700 gal	Brewhouse Eff	74.54
Projected ABV	5.12%

Postferment

FG	1.008	Volume	9.000 gal
Date	2012-05-20	ABV	5.85