Damn Good Beer

Damn.Good.Beer Flavor Description:
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.

Style: Wheatwine
TYPE: All Grain

Recipe Specifications
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Boil Size: 5.77 gal
Post Boil Volume: 4.17 gal
Batch Size (fermenter): 3.75 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.110 SG
Estimated Color: 9.8 SRM
Estimated IBU: 43.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.7 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
23.10 g 20% Phosphoric Acid (Mash 60.0 mins) Water Agent 1 –
1 lbs Rice Hulls (0.0 SRM) Adjunct 2 6.2 %
9 lbs 12.3 oz Wheat (DURST MALZ) (3.6 SRM) Grain 3 61.0 %
2 lbs 0.2 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 4 12.6 %
2 lbs 0.2 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5 12.6 %
10.2 oz Honey Malt (25.0 SRM) Grain 6 4.0 %
0.03 tsp Fermcap (Boil 61.0 mins) Other 7 –
0.37 oz Magnum [12.40 %] – Boil 60.0 min Hop 8 16.5 IBUs
15.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 9 –
1.69 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 10 –
9.2 oz Sugar, Table (Sucrose) [Boil for 15 min] Sugar 11 3.6 %
0.21 tsp Irish Moss (Boil 10.0 mins) Fining 12 –
0.95 oz Citra [13.00 %] – Boil 5.0 min Hop 13 9.2 IBUs
0.19 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 –
0.00 mg Immersion Chiller (Boil 5.0 mins) Other 15 –
1.09 oz Hallertau Blanc [7.20 %] – Steep/Whirlpo Hop 16 11.3 IBUs
0.68 oz Motueka [6.50 %] – Steep/Whirlpool 30.0 Hop 17 6.4 IBUs
1.0 pkg Simethicone Foam control Yeast 18 –
0.6 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 19 –

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 16 lbs 0.1 oz
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Name Description Step Temperat Step Time
Mash Step Add 28.03 qt of water and heat to 152.0 F 152.0 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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Original recipe was a multi step mash. I converted it to a single step at 152 degrees for 60 minutes.
Original recipe was for a 90 minute boil. I converted it to 60 minutes. With the pilsner it needs to be a hard 60 minutes boil to get rid of the DMS.
Original recipe called for Nelson Sauvin hops but there is a nationwide shortage of them so I used Hallertau Blanc hops.

pH should be 5.5 after acid addition (DO NOT ADD SALTS UNTIL THE BOIL)

Add sugar with 15 minutes left in the boil

High OG means I need a larger starter

Add the last hop addition at flame out and do NOT cool the wort for 20 minutes.

Water additions added to the boil and NOT the mash

Add 1-2 drops of Simethicone to the fermentor to reduce the blow off

BREW NOTES:
DO NOT RUN THE PUMP WHEN THE ELEMENT IS ON. This has so much wheat that the bag clogs easily and the element will run dry and scorch the grain.