Bruce's Wit End
Specifics
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Light 40% of grist
6.00 pounds Total Extract Weight 40% of grist
Reference
Malts and Grains
Adjuncts
2.00 pounds Honey (Clover)  
Non-Fermentables
2 oz Coriander Seed @ 20 minutes (Boil)  
2 oz Orange Peel, Sweet @ 20 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast Labs  Belgian Wheat Yeast (#3942) — Liquid — 2 - 125 ml packages
Procedure

Mash Profile

Name: Temperature Mash, 1 Step, Full Body

Mash Tun Weight: 9.00 lb

Mash Grain Weight: 9.00 lb

Mash PH: 5.4 PH

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Sparge Water: 10 gal

Adjust Temp for Equipment: TRUE

Name

Description

Step Temp

Step Time

Saccharification

Add 10.00 qt of water at 176.6 F

158.0 F

40 min

Mash Out

Heat to 168.0 F over 10 min

168.0 F

10 min

 

Boil Ingredients

Boil

Amount

Item

Type

60 min

6 lbs

LME Pilsen Light (Briess) (2.3 SRM)

Extract

60 min

1.00 oz

Cascade [6.30 %] (60 min)

Hops

20 min

2.00 oz

Coriander Seed (Boil 20.0 min)

Misc

20 min

2.00 oz

Orange Peel, Sweet (Boil 20.0 min)

Misc

15 min

0.50 oz

Cascade [6.30 %] (15 min)

Hops

 

Steep Hops

Amount

Item

Type

0.50 oz

Cascade [6.30 %] (1 min) (Aroma Hop-Steep)

Hops

Cool wort to fermentation temperature

Add water (as needed) to achieve volume of 10.00 gal

Siphon wort to primary fermenter and aerate wort.

 

Add Ingredients to Fermenter

Amount

Item

Type

2 lbs

Honey (Clover) (1.0 SRM)

Sugar

2 Pkgs

Belgian Wheat Yeast (Wyeast Labs #3942)

Yeast-Wheat

 

Measure Original Gravity. (Estimate: 1.054 SG)

Measure Batch Volume. (Estimate: 10.00 gal)

Ferment in primary for 6 days at 65.0 F

Transfer to Secondary Fermenter

Ferment in secondary for 10 days at 65.0 F

Measure Final Gravity. (Estimate: 1.013 SG)

Keg beer at 60.0 F at a pressure of 21.6 PSI

 

Fermentation
Primary: 6 days @ 65° F
Secondary: 10 days @ 65° F
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