American Wheat Beer Recipe - Clone Of Ducalor Summer Ale v2

Recipe Info

Recipe Image

Clone Of Ducalor Summer Ale v2

by on
All Grain
46 Liter(s)
50 Liter(s)
60 min
73%
All Grain American Wheat Beer homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Wheat Malt - DE, Melanoidin Malt - US, Galena Hops, Mosaic Hops, Azacca Hops, Amarillo Hops, Fermentis Safale US-05 Homebrew Yeast.

This recipe was cloned from Ducalor Summer Ale v2.

Fermentables

78% - 2-Row - US
7
37
1
Mash
17% - Wheat Malt - DE
1.5
37
2
Mash
6% - Melanoidin Malt - US
0.5
37
27
Mash

Hops

Galena
8
Pellet
Boil
60 min(s)
13
6.0
Mosaic
10
Pellet
Boil
30 min(s)
12.6
5.6
Azacca
5
Pellet
Boil
30 min(s)
9.8
2.2
Amarillo
5
Pellet
Boil
30 min(s)
8.2
1.8
Mosaic
10
Pellet
Boil
15 min(s)
12.6
3.6
Azacca
10
Pellet
Boil
15 min(s)
9.8
2.8
Amarillo
10
Pellet
Boil
15 min(s)
8.2
2.4
Mosaic
15
Pellet
Boil
5 min(s)
12.6
2.2
Azacca
15
Pellet
Boil
5 min(s)
9.8
1.7
Amarillo
15
Pellet
Boil
5 min(s)
8.2
1.4
Mosaic
70
Pellet
DryHop
5 day(s)
12.6
0.0
Azacca
70
Pellet
DryHop
5 day(s)
9.8
0.0
Amarillo
70
Pellet
DryHop
5 day(s)
8.2
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Clone Of Ducalor Summer Ale v2
American Wheat Beer
  • 46.00 Gallons Liters Batch Size
  • 50.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.008 FG
  • 29.9 IBU (tinseth) Bitterness
  • 0.68 BG:GU
  • 4.1° SRM Color
  • 73% Efficiency
  • 4.6% ABV Alcohol
  • 144 per 12oz Calories
Clone This Recipe

Similar Homebrew Recipes

Newest Pils

German Pils
by dep0952 9/25/2021 1:29:40 PM

New Zealand Dinkelbier

American Wheat Beer
by Pokergecko 9/25/2021 4:36:37 AM

Bathams Best Bitter

Best Bitter
by AndyB 9/23/2021 6:19:20 AM

kellerpils mk2

German Pils
by christopherjams 9/22/2021 1:58:47 PM
© 2021 by brewgr.com. All Rights Reserved. v2.2.2