Favorite place at NB is the grain room. I really like the taste and appearance of the Red wheat malt, but have never used it. Below is a malt bill that I would like to try for a 5.25 gallon batch. I’ve never designed my own recipe and would like your opinion.
5 lbs. Maris Otter pale Malt
2 lbs. Red Wheat Malt
1lbs. 8 oz White Wheat malt
8 oz. Honey malt
1 oz. E Kent 60 min.
1oz E Kent 30 min.
1 lb honey at flame out
Wyeast 1010 American Wheat
75 min. mash at 150 Batch sparge pre boil volume 6.7 gallons. Should be below 5%ABV.
I seem to be stuck at a consistent 64-67 efficiency which bothers me a little, but I have been consistently in that range for the last 12 batches.
[quote=“flytyer”]Favorite place at NB is the grain room. I really like the taste and appearance of the Red wheat malt, but have never used it. Below is a malt bill that I would like to try for a 5.25 gallon batch. I’ve never designed my own recipe and would like your opinion.
5 lbs. Maris Otter pale Malt
2 lbs. Red Wheat Malt
1lbs. 8 oz White Wheat malt
8 oz. Honey malt
1 oz. E Kent 60 min.
1oz E Kent 30 min.
1 lb honey at flame out
Wyeast 1010 American Wheat
75 min. mash at 150 Batch sparge pre boil volume 6.7 gallons. Should be below 5%ABV.
I seem to be stuck at a consistent 64-67 efficiency which bothers me a little, but I have been consistently in that range for the last 12 batches.[/quote]
I see no reason this recipe wouldn’t work.
NB crush or your own?
If your own, tighten the gap. I’ve also read about people getting better crushes with a higher RPM on the rollers.
I usually crush at NB MIlwaukee. I tried to double crush a couple times, but it really didn’t seem to make an appreciable difference.
