I have to be honest, I have no idea where I got this recipe. So if anyone has an idea, let me know in the comments.
Every brewer has at least one, more likely many more, beers that just don’t turn out for any number of reasons. This is one of those beers for me. I missed my OG by quite a bit – 10 gravity points. It was estimated to be 1.053 and it came in at an anemic 1.043. I really wish I know what the cause was, but to this day, I’ve no idea what happned. I rolled with it but it just didn’t quite finish like I would have liked. Odd aromas and flavors. Oh well, I may try brewing it again in the future but it’ll be a small bath if I do.
Anyway, here is the recipe I used. Hopefully you have more success with it than I did.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
22.84 |
18.13 |
1.053 |
1.012 |
5.28 |
Fermentables
| Name |
Amount |
% |
| Rye |
6 lbs |
58.54 |
| Munich - Light 10L |
1.5 lbs |
14.63 |
| Pilsner |
1.5 lbs |
14.63 |
| CaraMunich II |
1 lbs |
9.76 |
| Carafa II |
4 oz |
2.44 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Brewmaster - Czech Saaz |
1 oz |
0 min |
Aroma |
Pellet |
2.8 |
| Tettnanger |
2 oz |
60 min |
Boil |
Pellet |
3.3 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (dihydrate) |
0.21 oz |
60 min |
Mash |
Water Agent |
| Gypsum |
0.18 oz |
60 min |
Mash |
Water Agent |
| Baking Soda |
0.14 oz |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Hefeweizen Ale Yeast WLP300 (WLP300) |
White Labs |
75% |
68°F - 72°F |
Mash
| Step |
Temperature |
Time |
|
150°F |
60 min |
Notes
Mash @ 152
Ferment @ 62 (should encourage the clove vs the banana) |
