Curmudgeon

Curmudgeon Flavor Desciption:
Extraordinarily citrusy and bitter, but not too harsh, grapefruit is most prevalent with subtle maltiness in the finish. Rather hop forward for a wheat beer, and very vibrant on the palate. May be too bitter for some people. Unusual for a wheat beer to be brewed to such a high IBU level for the hops.

Style: American Wheat Beer
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.070 SG
Estimated Color: 6.0 SRM
Estimated IBU: 30.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
23.80 mg 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
13.3 oz Rice Hulls (0.0 SRM) Adjunct 2 5.9 %
6 lbs 9.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 47.0 %
5 lbs White Wheat Malt (2.4 SRM) Grain 4 35.4 %
1 lbs 7.7 oz Wheat, Torrified (1.7 SRM) Grain 5 10.5 %
2.5 oz Toasted Wheat Malt (77.0 SRM) Grain 6 1.1 %
0.0 oz Carapils (Briess) (1.5 SRM) Grain 7 0.0 %
0.32 oz Nugget [9.00 %] – Boil 90.0 min Hop 8 10.9 IBUs
0.06 oz Horizon [12.00 %] – Boil 90.0 min Hop 9 2.6 IBUs
0.06 oz Summit [17.00 %] – Boil 90.0 min Hop 10 3.7 IBUs
0.04 tsp Fermcap (Boil 61.0 mins) Other 11 –
9.80 g Calcium Chloride (Boil 60.0 mins) Other 12 –
3.25 g Gypsum in Boil Kettle (Boil 60.0 mins) Other 13 –
2.50 g Pickling Lime in the boil (Boil 60.0 min Other 14 –
0.24 oz Willamette [5.20 %] – Boil 45.0 min Hop 15 4.0 IBUs
0.82 oz Tettnang [4.50 %] – Boil 15.0 min Hop 16 6.5 IBUs
0.26 oz Willamette [5.20 %] – Boil 15.0 min Hop 17 2.4 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 18 –
0.25 tsp Yeast Nutrient (Boil 5.0 mins) Other 19 –
0.00 mg Immersion Chiller (Boil 5.0 mins) Other 20 –
1.00 Items Tilt Fermentation Recorder (Boil 0.0 min Other 21 –
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 22 –
0.85 oz Cascade [5.50 %] – Dry Hop 5.0 Days Hop 23 0.0 IBUs
0.85 oz Centennial [10.00 %] – Dry Hop 5.0 Days Hop 24 0.0 IBUs
0.85 oz Chinook [13.00 %] – Dry Hop 5.0 Days Hop 25 0.0 IBUs
0.85 oz Simcoe [13.00 %] – Dry Hop 5.0 Days Hop 26 0.0 IBUs
0.63 oz Amarillo [9.20 %] – Dry Hop 5.0 Days Hop 27 0.0 IBUs
0.53 oz Columbus (Tomahawk) [14.00 %] – Dry Hop Hop 28 0.0 IBUs

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 14 lbs 1.1 oz
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Name Description Step Temperat Step Time
Mash Step Add 32.80 qt of water at 157.2 F 150.0 F 60 min
Mash Step Add 0.00 qt of water at 165.0 F 165.0 F 10 min

Notes:
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Do not use the pump to recirculate during the mash. The wheat will cause the bag to clog and the element will run dry and burn the grain on the element. If heat is needed, turn on the element and raise the basket to stir.

Mash pH goals:
5.4

To toast the wheat: This is home roasted wheat malt. bake in oven for 15-20 minutes at 300 dgrees or until the color is about 75 SRM..

Ferment at 62-65 degrees for 36 hours
Raise fermentor temp to 68 degrees for 36 hours
Raise the fermentor temp to 70 degrees for remainder of fermentation

To Dry hop:
At end of fermentation after kegging. Add 1oz. of table sugar (dextrose) in 2 ounces of water. Boil the mixture, dissolve the sugar and add to the keg. This will allow the yeast to get rid of the O2 and help prevent oxidation in the keg. Add to the keg and then purge a couple of times and then shoot CO2 to pressurize and seal the lid. Keep at normal fermentation temps for about 5 days to allow the yeast to consume the sugar and O2.

At end of 5 days, remove the dry hops and add another 1oz. of table sugar dissolved in 2oz. of boiling water and cooled before adding to serving keg.
Then pressurize to seal keg.