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Thomas Jefferson’s Dunkelhefecornweizen (5 gallons/19 L, all grain)
OG = 1.047 FG = 1.010
IBU = 30 SRM = 17 ABV = 4.8%
Ingredients4.2 lbs. (1.9 kg) Weyermann dark
wheat malt (approx. 7°L)
3.9 lbs. (1.8 kg) Briess pregelatinized
flaked corn (0.8 °L)
1.6 lbs. (0.74 kg) Weyermann
Carawheat® (approx. 45°L)
2.0 lbs. (0.91 kg) rice hulls
1/4 tsp (1.5 g) Convertase MG-300
gluco-amylase enzyme formula
8.2 AAU Cluster hops (bittering)
(1.2 oz./34 g of 6.8% alpha acid)
Wyeast 1056 (American Ale) or White
Labs WLP001 (California Ale) yeast
1 cup DME (for priming)
Step by StepMill the malted wheat (but not the corn or rice hulls). Add the enzyme preparation to the base water and mash at about 152 °F (67 °C). For better amylase action and improved lautering, make the mash as thin as possible. Use at least 3–4 gallons (11–15 L) of mash water, if your tun can hold that much. Allow for a 60-minute saccharification rest. Then raise the temperature to 170 °F (77 °C) for the mash-out. Lauter and sparge. Boil the wort for 90 minutes. Add all the hops about 30 minutes into the boil. At the end of the boil, check the gravity and adjust for evaporation losses. Let the wort rest for about 30 minutes to allow the trub to settle. Siphon the wort off the trub and heat exchange to a temperature of about 68 °F (20 °C). Aerate the wort thoroughly, pitch the yeast, and primary-ferment for about a week. Rack and secondary-ferment for another two weeks. Rack again, add the priming agent, and condition in bottles or a keg for another week.
Har tenkt åp brygge følgende:
Thomas Jefferson’s Dunkelhefecornweizen (5 gallons/19 L, all grain)
OG = 1.047 FG = 1.010
IBU = 30 SRM = 17 ABV = 4.8%
Ingredients4.2 lbs. (1.9 kg) Weyermann dark
wheat malt (approx. 7°L)
3.9 lbs. (1.8 kg) Briess pregelatinized
flaked corn (0.8 °L)
1.6 lbs. (0.74 kg) Weyermann
Carawheat® (approx. 45°L)
2.0 lbs. (0.91 kg) rice hulls
1/4 tsp (1.5 g) Convertase MG-300
gluco-amylase enzyme formula
8.2 AAU Cluster hops (bittering)
(1.2 oz./34 g of 6.8% alpha acid)
Wyeast 1056 (American Ale) or White
Labs WLP001 (California Ale) yeast
1 cup DME (for priming)
Step by StepMill the malted wheat (but not the corn or rice hulls). Add the enzyme preparation to the base water and mash at about 152 °F (67 °C). For better amylase action and improved lautering, make the mash as thin as possible. Use at least 3–4 gallons (11–15 L) of mash water, if your tun can hold that much. Allow for a 60-minute saccharification rest. Then raise the temperature to 170 °F (77 °C) for the mash-out. Lauter and sparge. Boil the wort for 90 minutes. Add all the hops about 30 minutes into the boil. At the end of the boil, check the gravity and adjust for evaporation losses. Let the wort rest for about 30 minutes to allow the trub to settle. Siphon the wort off the trub and heat exchange to a temperature of about 68 °F (20 °C). Aerate the wort thoroughly, pitch the yeast, and primary-ferment for about a week. Rack and secondary-ferment for another two weeks. Rack again, add the priming agent, and condition in bottles or a keg for another week.
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