Hefeweizen-ish beer using NZ base. Yeast may be harvested from last batch or dry lager sf style brewed as an ale.
Rye add represents 6-grain cereal: rye, triticale, corn, oats, barley, wheat,millet. Millet add is actually amaranth, similar numbers. Never will add amaranth or the cereal mix agian - total stuck sparge!!!
Anyway, on a high note, the candi sugar was actually 1 oz. of Ham spice mix kit from Dan Wargo!
Fermentables
22% - Liquid Malt Extract - Wheat - US
1.2101
35
3
Extract
14% - CaraCrystal Wheat Malt - US
0.75
34
55
Mash
19% - Roasted Barley - US
1
25
70
Mash
8% - Biscuit Malt - BE
0.44
36
23
Mash
9% - Rolled Oats - US
0.5
33
2
Mash
9% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
9% - Rye - US
0.5
37
3
Mash
7% - Millet, blonde
0.39
24
2
Mash
2% - Belgian Clear Candi Sugar - BE
0.1
36
1
Late
Hops
Cluster
0.5
Leaf
Boil
60 min(s)
7
23.2
Cascade
0.5
Leaf
Boil
40 min(s)
5.8
16.8
Northern Brewer
0.5
Pellet
Boil
30 min(s)
9
25.2
Cascade
0.5
Leaf
Boil
20 min(s)
5.8
11.6
Mosaic
0.5
Pellet
FlameOut
0 min(s)
12.7
0.0
Mosaic
0.1
Pellet
DryHop
8 day(s)
12.7
0.0
Mosaic
0.05
Pellet
DryHop
10 day(s)
12.7
0.0
Yeast
White Labs San Francisco Lager WLP810
67%
Other Stuff
Persimmons, frozen
12
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash Grains. Sparge. Add LME - Boil with hop additions as noted for 60-75 minutes.
2.Cool to 75 deg. F. Pitch Yeast. Ferment.
3.Dry Hop additions after transfer to secondary, where you Add frozen persimmons.
ABV=4.2%. OG=1.042; FG=1.010. What's tricky is the slight sugar gain from the persimmons in the secondary. BUT I think it would pop only slightly, so this is likely 4.5% ABV.
Also, another trick: after measuring FG, I set aside part of the sample, then put the rest back into the hot, priming sugar simmering water with the DME. It gets sanitized before going back into the bottling batch.
1/19 transferred to secondary with 2 T. Mosaic pellets, along with @12 oz. frozen persimmons, run through the cuisanart. fermentation was active for 3 days. added 1 T. Mosaic 1/24. Smells great.
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