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   1. Honey Wheat Ale Recipe

      by TheSeaWolf123, 9 years ago in BIABrewer.info and BIAB for New Members

      First post

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      Hello, I was wondering if some of you could check out the recipe for a honey wheat beer that I made.
      
      I want to shoot for 2.5 gallons into the fermentator.
      
      OG: 1.050
      FG: 1.013
      Yeast: US-05 Safale
      Malt: 6-Row 2.6 lbs
      Rahr Red Wheat 2.1 lbs
      Honey Malt .25 lbs
      Hops: Centennial ~10% AA .3 oz 60 min.
      
      My LHBS seems only to have Rahr red, white, and unmalted wheat malt. Which one should I use? Also, the red and white both require the use of rice hulls. So, how much of that should I put in?
      
      Is a...

      Last post

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      Hi Seawolf123, I just wanted to add that I have attempted several honey beers using Gambrinus honey malt. I have used up to 1 pound in a 1.05 OG batch (my batches are usually 23 litres into fermentor), and I have yet to get much of a honey taste. Not sure if the honey malt you are using is Gambrinus or not. One thing I have found is that the honey taste seems to come out a little more with a couple months aging, but still quite subtle. I think you would be OK to go up to half a pound on this...
      3 Replies
      7039 Views
      goulaigan
      9 years ago
   2. First BIAB Brew

      by TheSeaWolf123, 9 years ago in BIABrewer.info and BIAB for New Members

      First post

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      On Sunday I brewed my first BIAB batch. I was wanting to make a hefeweizen, but I messed up the grains I needed to use.
      
      Here is the recipe I used:
      
      Batch Size: ~2.5 Gallons
      Grains:
      2.5 lbs Maris Otter
      2.5 lbs German Pilsner
      
      Hops:
      ~0.4 Oz. Hallertau Mittelfruh Pellets (60. Min.)
      
      Yeast:
      Wyeast 3068 Weihenstephan
      
      Mashed around 160 degrees F. Ended up at 153 degrees after an hour in the oven.
      Cooled after boiling to around 75-80 degrees F. Hydrometer read 1.049, which should be adjusted to...

      Last post

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      Check out the BIABacus software, Section E Mashing Instructions. It estimates the temperature drop after adding grain. You have to list the temperature the grain is at before adding. For me at my last brew session last spring it was very minor, less than a degree - 0.8 degrees Fahrenheit... No reason to wing it...
      
      So just use the BIABacus software like PP says, and post it for review. There are some really smart cookies that hang out on this site, and will be able to help.
      11 Replies
      11007 Views
      Scott
      9 years ago

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