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.value
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.right
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;}</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>
3 <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>
5 <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>
7 <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>
9 <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.
10 You anticipate losing
2.000 qt to trub and chiller loss.
11 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>