Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
51.2%
American Wheat Malt
4.00 lbs|37.2%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
42.0
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
37.2%
Flaked Oats
0.50 lbs|4.7%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
4.7%
British Pale ChocolateThomas Fawcett and Sons
0.25 lbs|2.3%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
German Carafa II
0.25 lbs|2.3%
Type
Grain
Origin
Germany
Color
375.0-450.0 SRM
PPG
65.0
Info
Adds aroma, color and body.
Belgian Caravienne Malt
0.25 lbs|2.3%
Type
Grain
Origin
Belgium
Color
21.0-22.0 SRM
PPG
55.0
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
Hops
0.65 oz
Kent Golding4.5%
60 min Boil
Non-Fermentables
1.00
Star AniseSpice
Boil5 min
Yeasts
1 pkg
Blanche
Brewferm
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
155°F
Step 3
Mash Out10 min
168°F
Fermentation and Aging
7 days
Primary
68°F
7 days
Secondary
68°F
35 days
Age
50°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
General Info
Add Star Anise, Chamomile, and tangerine zest at the end of the boil.
