Honey Wheat (fruit?)
American Wheat or Rye Beer
Type: All Grain Date: 6/12/2013
Batch Size (fermenter): 6.25 gal Brewer: Jacob/Joe
Boil Size: 7.26 gal Asst Brewer:
Boil Time: 60 min Equipment: 10Gal Al - Standard
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.09 gal Est Mash Efficiency 74.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
4.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 2.0 %
5 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 2 40.8 %
5 lbs Wheat Malt (Gambrinus) (2.3 SRM) Grain 3 40.8 %
1.00 oz Aurora [7.50 %] - Boil 60.0 min Hop 4 24.0 IBUs
1.00 oz Opal [6.30 %] - Boil 10.0 min Hop 5 7.3 IBUs
1.00 oz Unknown Mix [3.90 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [124.21 ml] Yeast 7 -
2 lbs Honey (1.0 SRM) Sugar 8 16.3 %

Beer Profile
Est Original Gravity: 1.055 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 6.3 %
Bitterness: 31.4 IBUs Calories: 192.7 kcal/12oz
Est Color: 3.4 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12 lbs 4.0 oz
Sparge Water: 5.29 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 3.50 gal of water at 161.1 F 148.0 F 75 min
Sparge Step: Batch sparge with 2 steps (1.51gal, 3.78gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.78 oz Carbonation Used: Bottle with 4.78 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
Fermented quite high. No temp control. Made the whole garage smell like sulfur.

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