GreenBastardBrewing
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I recently bought a Anvil Foundry 10.5. Looking into making my first brew and thinking of a black berry wheat ale. This is what I got so far and I pulled ideas from different recipes. I’m looking for help on editing it to make it actually taste enjoyable and help me with my mash time and ferment times. I’ll list the recipe I was gonna follow and my reasonings behind each ingredient.
(Unsure of mash time)
8# American wheat grain
5# Pilsner
1# 10l Crystal
1# rice hulls
60 minute boil
1 ounce of Mt Hood @60 minutes
1 ounce of motueka @5 minutes
.5 Tablespoon of Irish moss @5 minutes
Use Safale us-05 for yeast.
ferment for 14 days in primary
secondary ferment for 7 days with mashed (frozen and thawed 3x) inside of a hop bag for flavor inside of a corny keg.
ABV: 5.5%
IBU: 21
—————-
reasonings:
American Wheat grain: I was looking for a light grain that would add alcohol percentage with minimal flavor.
Pilsner: I’m guessing people use this for Variety and to give it a little bit of flavor and color? I’m not really sure why this is needed vs adding more wheat grain.
10l Crystal: Using it for a better head, lighter color and a little sweetness.
rice hulls: I read that you need to add 1 pound of this if using over 5 pounds of American wheat or else it will dough up.
Mt. Hood: has a low alpha percentage which will allow me to give it a flavor (not sure exactly what flavor that is) without adding much IBUs.
Motueka: adds a fruity finish that has a hint of lemon. I was thinking this would leave a refreshing taste to the beer and I only chose 5 minutes because any longer will cause the IBUs to go up. I’m trying to ensure that it doesn’t get too bitter due to people in my family not liking it too hoppy.
Irish moss: I read that it adds clarity to your beer.
Safale US-05: Is said to be a good yeast for most lighter beers and will allow me to ferment inside my house without needing a chiller at this time due to its wide range of optimum temperature.
Primary Fermentation: 14 days seems to be what others do for light beers. Unsure of how I’ll know when it’s ready besides checking specific gravity with the estimated final specific gravity through brewbuddy.
Secondary Fermentation: will get kegged from the primary into a corny keg which will be in my kegerator. Unsure on if the temperature will be optimum for it considering I’m not trying to ferment anymore I’m trying to get the flavor of the blackberry’s. Refer to above on if my method of adding the blackberrys is a good one.
Thank you for reading through this in advance. I’m not sure what I don’t know and I’m trying to teach myself using the internet and it’s getting to become a lot.
(Unsure of mash time)
8# American wheat grain
5# Pilsner
1# 10l Crystal
1# rice hulls
60 minute boil
1 ounce of Mt Hood @60 minutes
1 ounce of motueka @5 minutes
.5 Tablespoon of Irish moss @5 minutes
Use Safale us-05 for yeast.
ferment for 14 days in primary
secondary ferment for 7 days with mashed (frozen and thawed 3x) inside of a hop bag for flavor inside of a corny keg.
ABV: 5.5%
IBU: 21
—————-
reasonings:
American Wheat grain: I was looking for a light grain that would add alcohol percentage with minimal flavor.
Pilsner: I’m guessing people use this for Variety and to give it a little bit of flavor and color? I’m not really sure why this is needed vs adding more wheat grain.
10l Crystal: Using it for a better head, lighter color and a little sweetness.
rice hulls: I read that you need to add 1 pound of this if using over 5 pounds of American wheat or else it will dough up.
Mt. Hood: has a low alpha percentage which will allow me to give it a flavor (not sure exactly what flavor that is) without adding much IBUs.
Motueka: adds a fruity finish that has a hint of lemon. I was thinking this would leave a refreshing taste to the beer and I only chose 5 minutes because any longer will cause the IBUs to go up. I’m trying to ensure that it doesn’t get too bitter due to people in my family not liking it too hoppy.
Irish moss: I read that it adds clarity to your beer.
Safale US-05: Is said to be a good yeast for most lighter beers and will allow me to ferment inside my house without needing a chiller at this time due to its wide range of optimum temperature.
Primary Fermentation: 14 days seems to be what others do for light beers. Unsure of how I’ll know when it’s ready besides checking specific gravity with the estimated final specific gravity through brewbuddy.
Secondary Fermentation: will get kegged from the primary into a corny keg which will be in my kegerator. Unsure on if the temperature will be optimum for it considering I’m not trying to ferment anymore I’m trying to get the flavor of the blackberry’s. Refer to above on if my method of adding the blackberrys is a good one.
Thank you for reading through this in advance. I’m not sure what I don’t know and I’m trying to teach myself using the internet and it’s getting to become a lot.