Over the weekend I brewed a simple American Wheat with the intention of splitting the batch for secondary for some flavor experimenting.
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3 gallon recipe:
3 lbs Pale Malt (2 Row) US (2.0 SRM) 48.0 %
3 lbs Wheat Malt, Ger (2.0 SRM) 48.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) 4.0 %
0.84 oz Hallertauer Mittelfrueh [2.50 %] - Boil 12.0 IBUs
1.0 pkg American Wheat Ale (Wyeast Labs #1010)
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I'm thinking I'll split into three 1-gallon batches and try 3 flavors. Watermelon being one I want to try. Any other suggestions (and perhaps tips on how much to use)? It's my first time experimenting with secondary.
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3 gallon recipe:
3 lbs Pale Malt (2 Row) US (2.0 SRM) 48.0 %
3 lbs Wheat Malt, Ger (2.0 SRM) 48.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) 4.0 %
0.84 oz Hallertauer Mittelfrueh [2.50 %] - Boil 12.0 IBUs
1.0 pkg American Wheat Ale (Wyeast Labs #1010)
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I'm thinking I'll split into three 1-gallon batches and try 3 flavors. Watermelon being one I want to try. Any other suggestions (and perhaps tips on how much to use)? It's my first time experimenting with secondary.