beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.html

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    text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>7B₁ - Ginger Wheat - 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 ">07/05/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">6.011 gal</td><td class="right">Boil Size</td><td class="value">5.984 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">80%</td></tr><tr><td class="left">OG</td><td class="value">1.049</td><td class="right">FG</td><td class="value">1.012</td></tr><tr><td class="left">ABV</td><td class="value">4.7%</td><td class="right">Bitterness</td><td class="value">15.0 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">3.8 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">161</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 10.500 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>No</td><td>No</td><td>0%</td><td>0.0 srm</td></tr><tr><td>White Wheat Malt</td><td>Grain</td><td>6.250 lb</td><td>Yes</td><td>No</td><td>86%</td><td>2.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>2.750 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>4.000 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Pale Malt (6 Row) US</td><td>Grain</td><td>4.000 oz</td><td>Yes</td><td>No</td><td>76%</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>Chinook</td><td>10%</td><td>0.053 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>1.5</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>3.4</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>10.2</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</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>0.078 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>2.000 oz</td><td>15.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>0.705 oz</td><td>10.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.000 oz</td><td>30.000 min</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>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>2.969 gal</td><td>168.716 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>Top  Up</td><td>Infusion</td><td>4.000 qt</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>3.500 gal</td><td>170.000 F</td><td>170.000 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><p>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.</p>
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   4 <h1>2011-08-01</h1>
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   6 Finally bottling (much later than intended, but I guess this just got a proper aging...)
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   8 5.5 gal into the fermenter, assuming 2 quarts loss.
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  10 5.25 gal @ 73F, 3 vol co2 = 6.864 oz corn sugar<h3>Instructions</h3><ol id="instruction"><li>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.</li><li>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.</li><li>Add 2.969 gal water at 168.716 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 3.500 gal water at 170.000 F to mash to bring it to 170.000 F. Hold for 15.000 min.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Boil or steep 16.000 oz Rice Hulls, .</li><li>Put 0.050 oz Chinook into boil for 60.000 min.</li><li>Put 1.000 oz Ginger (shaved) into boil for 30.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 20.000 min.</li><li>Put 2.000 oz Ginger (shaved) into boil for 15.000 min.</li><li>Put 0.078 oz Yeast Nutrient into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.705 oz Chamomile into boil for 10.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 5.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</li><li>You should have 5.511 gal wort post-boil.
  11 You anticipate losing 1.000 qt to trub and chiller loss.
  12 Add 3.000 qt top up water into primary.
  13 The final volume in the primary is 6.011 gal.</li><li>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</li><li>Let ferment until FG is 1.012.</li><li>Transfer beer to secondary.</li></ol></div></body></html>