May do a 5G pumpkin beer alongside it. Haven’t made one in awhile, thinking it could be a good one for Halloween.
Also, thinking of subbing Breiss Blackprinz or Midnight Wheat for the pale chocolate, but might just keep as is to give it a little toastiness. This is Rodney’s recipe that won Longshot a few years back.
Any pointers for this style are appreciated. Fermenting at 62* or so.
Size: 14.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 259.49 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.064 - 1.090)
Terminal Gravity: 1.019 (1.015 - 1.022)
Color: 15.23 (12.0 - 25.0)
Alcohol: 7.67% (6.5% - 8.0%)
Bitterness: 20.1 (15.0 - 30.0)
Ingredients:
1.0 ea Campden Tab - added during mash
21 lb (48.3%) German Wheat Malt Light - added during mash
16 lb (36.8%) Bohemian Pilsner Malt - added during mash
1.75 lb (4.0%) Munich Malt - added during mash
.75 lb (1.7%) German CaraMunich II - added during mash
1 lb (2.3%) Pale Chocolate Malt - added during mash
3 lb (6.9%) Rice Hulls - added during mash
3 oz (100.0%) Saaz (5.0%) - added during boil, boiled 60 m
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 m
WLP 300
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 16.31 gal; Strike: 110.12 °F; Target: 105 °F
00:13:00 Beta Glucan Rest - Rest: 10 m; Final: 105.0 °F
00:21:00 1st Decoction - Volume: 8.93 gal; Boil: 8.0 m; Target: 152 °F
01:21:00 Sacc Rest - Rest: 60 m; Final: 152.0 °F
01:29:00 2nd Decoction - Volume: 6.16 gal; Boil: 8.0 m; Target: 170 °F
01:39:00 Mash Out - Rest: 10 m; Final: 170.0 °F
01:39:00 Sparge - Sparge Volume: 21.75 gal; Sparge Temperature: 168.0 °F; Runoff: 21.74 gal