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+<html><head><style type="text/css">ul { list-style-type:circle; }caption { caption-side:bottom; text-align: right;}h1 { font-size:36px; font-weight:bold; text-align:left;}h2{ font-size:18px; font-weight:bold; text-align:left; border-bottom-style:solid;}h3{ font-size:14px; text-align:left; font-weight:normal; border-bottom-width:1px; border-bottom-style:solid;}h4{ font-size:12px; text-align:left; font-weight:normal;}img{ position:absolute; right:0px; top:0px; z-index:-1;}#headerdiv{ padding-bottom:30px;}#header{ border-collapse:collapse; width:100%; empty-cells:hide;}#header td { border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:hide;}#header td.label{ width:10%; font-size:14px; font-weight:bold; text-align:left;}#header td.value{ width:60%; font-size:14px; font-weight:normal; text-align:left;}#header caption{ font-size:36px; caption-side:top; text-align: left;}#title{ border-collapse:collapse; width:100%; empty-cells:hide;}#title td, #title th{ border: 0px solid white; padding: 3px 7px 2px 7px; 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padding: 3px 7px 2px 7px; empty-cells:show;}#misc th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#misc caption { caption-side:bottom; text-align: center; font-weight:bold;}#yeast{ border-collapse:collapse; width:100%; empty-cells:hide;}#yeast td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#yeast th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#yeast caption { caption-side:bottom; text-align: center; font-weight:bold;}#mash{ border-collapse:collapse; width:100%; empty-cells:hide;}#mash td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#mash th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#mash caption { caption-side:bottom; text-align: center; font-weight:bold;}#instruction{ list-style-type:decimal;}#brewnote{ border-collapse:collapse; width:100%;}#brewnote caption { caption-side:top; text-align: center; font-weight:normal; padding: 0.5em 0;}#brewnote td, #brewnote th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#brewnote tr.alt{ color:black; background-color:#e8e8e8;}#brewnote td.left{ width:20%; font-weight:normal; text-align:left;}#brewnote td.value{ width:30%; font-weight:normal; text-align:left;}#brewnote td.right{ width:20%; font-weight:normal; text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>7D - Cernunnos (bent) - American Wheat or Rye Beer (6D)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">05/03/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">10.077 gal</td><td class="right">Boil Size</td><td class="value">11.327 gal</td></tr><tr><td class="left">Boil Time</td><td class="value">60.000 min</td><td class="right">Efficiency</td><td class="value">75%</td></tr><tr><td class="left">OG</td><td class="value">1.053</td><td class="right">FG</td><td class="value">1.013</td></tr><tr><td class="left">ABV</td><td class="value">5.1%</td><td class="right">Bitterness</td><td class="value">24.6 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">4.4 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">173</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 19.641 lb</caption><tr><th>Name</th><th>Type</th><th>Amount</th><th>Mashed</th><th>Late</th><th>Yield</th><th>Color</th></tr><tr><td>Rice Hulls</td><td>Adjunct</td><td>16.000 oz</td><td>Yes</td><td>No</td><td>0%</td><td>0.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>6.000 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>10.250 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Wheat Malt, Ger</td><td>Grain</td><td>12.000 lb</td><td>Yes</td><td>No</td><td>84%</td><td>2.0 srm</td></tr></table><h3>Hops</h3><table id="hops"><tr><th>Name</th><th>Alpha</th><th>Amount</th><th>Use</th><th>Time</th><th>Form</th><th>IBU</th></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>1.500 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>6.2</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>5.1</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.141 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>2.9</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>30.000 min</td><td>Pellet</td><td>7.9</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>2.5</td></tr></tr></table><h3>Misc</h3><table id="misc"><tr><th>Name</th><th>Type</th><th>Use</th><th>Amount</th><th>Time</th></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>1.000 tbsp</td><td>15.000 min</td></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>0.141 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>3.500 oz</td><td>15.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>1.000 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.500 oz</td><td>30.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.750 oz</td><td>5.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>0.750 oz</td><td>5.000 min</td></tr><td>pH 5.2 Stabilizer</td><td>Water Agent</td><td>Mash</td><td>2.029 tsp</td><td>0.000 s</td></tr></table><h3>Yeast</h3><table id="yeast"><tr><th>Name</th><th>Type</th><th>Form</th><th>Amount</th><th>Stage</th></tr><tr><td>Wyeast - Belgian Witbier</td><td>Ale</td><td>Liquid</td><td>0.528 cup</td><td>Primary</td></tr></tr><tr><td>Safale S-05</td><td>Ale</td><td>Dry</td><td>2.232 tsp</td><td>Primary</td></tr></tr></table><h3>Mash</h3><table id="mash"><tr><th>Name</th><th>Type</th><th>Amount</th><th>Temp</th><th>Target Temp</th><th>Time</th></tr><tr><td>first</td><td>Infusion</td><td>6.000 gal</td><td>163.000 F</td><td>148.000 F</td><td>75.000 min</td></tr><tr><td>Top Up</td><td>Infusion</td><td>3.500 gal</td><td>212.000 F</td><td>170.000 F</td><td>10.000 min</td></tr><tr><td>Final Batch Sparge</td><td>Infusion</td><td>4.500 gal</td><td>175.000 F</td><td>165.200 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><h1>Changes, Motivation</h1>
+
+<p>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).</p>
+
+<p>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 <em>exactly</em> twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.</p>
+
+<p>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.</p>
+
+<p>Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.</p><h3>Instructions</h3><ol id="instruction"><li>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.</li><li>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.</li><li>Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.</li><li>Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</li><li>Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 0.071 oz Sorachi Ace into boil for 60.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 30.000 min.</li><li>Put 1.500 oz Ginger (shaved) into boil for 30.000 min.</li><li>Put 1.000 oz Chamomile into boil for 15.000 min.</li><li>Put 3.500 oz Ginger (shaved) into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.500 oz Cascade into boil for 15.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 15.000 min.</li><li>Put 0.141 oz Yeast Nutrient into boil for 15.000 min.</li><li>Put 2.000 oz Ginger (shaved) into boil for 5.000 min.</li><li>Put 1.500 oz Sorachi Ace into boil for 5.000 min.</li><li>Put 0.750 oz Chamomile into boil for 5.000 min.</li><li>Stop boiling the wort.</li><li>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.</li><li>Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.</li><li>Let ferment until FG is 1.013.</li><li>Transfer beer to secondary.</li></ol><h2>Brew Date 2012-04-28</h2><table id="brewnote"><caption>Preboil</caption><tr><td class="left">SG</td><td class="value">1.050</td><td class="right">Volume into BK</td><td class="value">11.000 gal</td></tr><tr><td class="left">Strike Temp</td><td class="value">164.000 F</td><td class="right">Final Temp</td><td class="value">152.000 F</td></tr><tr><td class="left">Eff into BK</td><td class="value">77.97%</td><td class="right">Projected OG</td><td class="value">1.052</td></tr></table><table id="brewnote"><caption>Postboil</caption><tr><td class="left">OG</td><td class="value">1.053</td><td class="right">Postboil Volume</td><td class="value">9.500 gal</td></tr><tr><td class="left">Volume Into Fermenter</td><td class="value">9.700 gal</td><td class="right">Brewhouse Eff</td><td class="value">74.54</td></tr><tr><td class="left">Projected ABV</td><td class="value">5.12%</td></tr></table><table id="brewnote"><caption>Postferment</caption><tr><td class="left">FG</td><td class="value">1.008</td><td class="right">Volume</td><td class="value">9.000 gal</td></tr><tr><td class="left">Date</td><td class="value">2012-05-20</td><td class="right">ABV</td><td class="value">5.85</td></tr></table></div></body></html>
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