BrewBlog: Oriska Fingal Immigrant Wheat
Specifics
General Information
Method: All Grain
Comments

Copy of Buffalo Alice.  But 10 gallon batch.

 

Use my new 14 Gallon Ferminator

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
1.00 pounds LME - Wheat 5.6% of grist
1.00 pounds Total Extract Weight 5.6% of grist
Reference
Malts and Grains
Non-Fermentables
1 TBSP Irish Moss @ 5 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Wheat Ale
Manufacturer: Wyeast
Product ID: 1010
Type: Ale
Flocculation: Low
Attenuation: 76%
Temperature Range: 58–74°F
Amount: 125 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Chad’s Mash Profile - Batch SpargingMy Mash Profile

Grain Temperature: 60°F Tun Temperature: 60°F
Sparge Temperature: 156°F PH:
PPG: 23.3 Efficiency: 69.2%
Notes:
Procedure

Water Amounts:

Target Final Boil Volume: 5.5 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.48 gallons 5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.75 gallons (boil evaporation)
Grain Amount: 8.5 pounds  
Grain Absorbtion: 1.7 gallons  
Total Water Needed: 10.18 gallons 7.48 gallons (runoff) + 1.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 2.83 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 7.35 gallons 10.18 gallons (total water) – 2.83 gallons (mash water)

Calculations derived from Ray Daniels' book Designing Great Beers.

 

Mash in at 145° F (63° C) and hold for 60 minutes.  Slowly raise the mash temperature to 169° F (76° C), then sparge with 173° F (78° C) water. Add the hops to the boil kettle and collect enough runoff to end up with 5.3 gallons (20 L) after a 70-minute boil (approximately 6.4 gallons, or 24 L). Bring to a boil for 70 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 65° F (18° C) for a total of one week.  Rack to secondary for another week.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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