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multigrain
American Wheat or Rye Beer • Extract • 22 L
Thought it would be fun to try to make something with a few different gains.
March 10, 2012 pm 01:49pm
0.0/5.0 0 ratings
Ingredients (Extract, 22 L)
- .5 kg
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 kg
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.
- 1.3 kg
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.3 kg
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .4 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 56 g
Cascade - 5.5 AA% whole; boiled 28 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 28 g
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 11.2 SRM | 3 - 6 | |
| Alcohol: | 5.9% ABV | 4% - 5.5% | |
| Bitterness: | 8.8 IBU | 15 - 30 | |
Discussion
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