E-Rodge
Active Member
- Recipe Type
- All Grain
- Yeast
- Wlp008
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.084
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 51
- Color
- 5.8
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 0
- Tasting Notes
- Citrus, grapefruit
Recipe:
9lb 2 row
1lb carapils
2lb white wheat
2lb oats
1lb munich
1lb lactose
3oz each of mosaic, el dorado, galaxy
Add 1oz each for each add, 3 additions total
First add after boil and cooled to 160 and let sit for 30m.
Add 2nd hit 2 days into primary fermentation. Mine usually goes crazy at this point. After about 8 days total and primary done make last add and leave for 4-5 days.
I dont secondary this style and go straight to keg because i usually cant wait for it.
I use distilled water. For this style i target 150-175 chloride and 75-100 sulfate.
I know the wheat and oats seem a little heavy % wise but i like them a little heavier and cloudy. One of the first i tried of this style was like that and i guess i want to mirror what they did a little with my own twist. (Trim tab brewing, gallery series #006).
Mash at 152 for 60m. 5.3pH using phosphoric. Sparge really slow with rice hulls
I read about people using lactose in this style so decided to try it out and this one is now my house ipa i keep on tap. Just makes it kinda creamy in mouthfeel.
Would love to hear some feedback on the recipe!
9lb 2 row
1lb carapils
2lb white wheat
2lb oats
1lb munich
1lb lactose
3oz each of mosaic, el dorado, galaxy
Add 1oz each for each add, 3 additions total
First add after boil and cooled to 160 and let sit for 30m.
Add 2nd hit 2 days into primary fermentation. Mine usually goes crazy at this point. After about 8 days total and primary done make last add and leave for 4-5 days.
I dont secondary this style and go straight to keg because i usually cant wait for it.
I use distilled water. For this style i target 150-175 chloride and 75-100 sulfate.
I know the wheat and oats seem a little heavy % wise but i like them a little heavier and cloudy. One of the first i tried of this style was like that and i guess i want to mirror what they did a little with my own twist. (Trim tab brewing, gallery series #006).
Mash at 152 for 60m. 5.3pH using phosphoric. Sparge really slow with rice hulls
I read about people using lactose in this style so decided to try it out and this one is now my house ipa i keep on tap. Just makes it kinda creamy in mouthfeel.
Would love to hear some feedback on the recipe!