Hi all,
I am planning a brew for a family campout, and I'd like to take one of my more flavorful recipes and bring it down to session strength.
I'd appreciate your feedback on the recommended approach to doing that while retaining flavor and mouthfeel?
Here's what I propose for my Juicy Wheat Pale Ale - reduce the grain bill amount while maintaining the ratios. Is that the right approach, or should I do it another way?
First, the original:
Title: Juicy Wheat Pale Ale
Brew Method: All Grain
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.56 gallons
Boil Gravity: 1.061
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.072
Final Gravity: 1.019
ABV (standard): 7.01%
IBU (tinseth): 29.77
SRM (morey): 4.82
FERMENTABLES:
10.75 lb - American - Pale 2-Row (70%)
2.3 lb - American - White Wheat (15%)
2.3 lb - Flaked Wheat (15%)
HOPS:
0.25 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 9.82
0.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 9.74
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 170 °F, IBU: 10.21
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - California Ale V Yeast WLP051
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-04-25 14:40 UTC
Recipe Last Updated: 2018-02-04 11:31 UTC
And the same recipe translated to session. I reduced the grain bill while maintaining the ratios (70/15/15), but gave a bit extra to flaked wheat for mouthfeel:
Title: Juicy Wheat Session Pale Ale
Brew Method: All Grain
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.56 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 4.9%
IBU (tinseth): 33.26
SRM (morey): 3.76
FERMENTABLES:
7.5 lb - American - Pale 2-Row (69.8%)
1.5 lb - American - White Wheat (14%)
1.75 lb - Flaked Wheat (16.3%)
HOPS:
0.25 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 11.57
0.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 11.48
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 170 °F, IBU: 10.21
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 0 min, Amount: 0 gal
Starting Mash Thickness: 1.5 qt/lb
Thanks in advance for your advice!
I am planning a brew for a family campout, and I'd like to take one of my more flavorful recipes and bring it down to session strength.
I'd appreciate your feedback on the recommended approach to doing that while retaining flavor and mouthfeel?
Here's what I propose for my Juicy Wheat Pale Ale - reduce the grain bill amount while maintaining the ratios. Is that the right approach, or should I do it another way?
First, the original:
Title: Juicy Wheat Pale Ale
Brew Method: All Grain
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.56 gallons
Boil Gravity: 1.061
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.072
Final Gravity: 1.019
ABV (standard): 7.01%
IBU (tinseth): 29.77
SRM (morey): 4.82
FERMENTABLES:
10.75 lb - American - Pale 2-Row (70%)
2.3 lb - American - White Wheat (15%)
2.3 lb - Flaked Wheat (15%)
HOPS:
0.25 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 9.82
0.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 9.74
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 170 °F, IBU: 10.21
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - California Ale V Yeast WLP051
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-04-25 14:40 UTC
Recipe Last Updated: 2018-02-04 11:31 UTC
Title: Juicy Wheat Session Pale Ale
Brew Method: All Grain
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.56 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 4.9%
IBU (tinseth): 33.26
SRM (morey): 3.76
FERMENTABLES:
7.5 lb - American - Pale 2-Row (69.8%)
1.5 lb - American - White Wheat (14%)
1.75 lb - Flaked Wheat (16.3%)
HOPS:
0.25 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 11.57
0.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 11.48
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 170 °F, IBU: 10.21
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
1.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 0 min, Amount: 0 gal
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - California Ale V Yeast WLP051
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
White Labs - California Ale V Yeast WLP051
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-04-25 14:35 UTC
Recipe Last Updated: 2018-04-25 14:35 UTC
Date: 2018-04-25 14:35 UTC
Recipe Last Updated: 2018-04-25 14:35 UTC
Thanks in advance for your advice!