Ray's Orange Wheaties
American Wheat or Rye Beer

 

Type: All Grain

 Date: 3/7/2009

Batch Size: 10.00 gal

 Brewer: Ray Anaya
Boil Size: 12.75 gal Asst Brewer: Brad Nixon
Boil Time: 70 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 46.15 %
9.00 lb Wheat Malt, Ger (2.0 SRM) Grain 46.15 %
1.49 oz Willamette [6.00 %] (60 min) Hops 16.2 IBU
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 oz Cascade [4.10 %] (0 min) (Aroma Hop-Steep) Hops -
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1.50 lb Honey (1.0 SRM) Sugar 7.69 %

 

Beer Profile

Est Original Gravity: 1.056 SG

 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.70 % Actual Alcohol by Vol: 5.35 %
Bitterness: 16.2 IBU Calories: 251 cal/pint
Est Color: 3.7 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 18.00 lb
Sparge Water: 8.16 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 180.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 161.4 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 9.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 0.0 days
Storage Temperature: 0.0 F  
 

Notes

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