1.051
OG1.013
FG5.0%
ABV13
IBU18
SRMNotes
My version of Tall, Dark and Bready from the Sept/October 2018 issue of Zymurgy.
7 gal water at mash in
BIAB mash in at 126 degrees
Decoction mash - 20 minutes to raise to boil, then 15 minutes at near boiling (I could not get this to hit boiling temp on my burner in this timeframe)
Return decoction to mash and raise to 150, hold there for 30 minutes
At this point I raised to a boil, turned off the heat, covered, and stepped away for a few hours, then returned and did a 60 minute boil (it had dropped to 140 while I was gone)
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 5.00 lb | Pale Wheat (DE) | Mash | 46.24% |
| 3.00 lb | Bonlander Munich 10L (US) | Mash | 27.75% |
| 2.00 lb | Vienna (US) | Mash | 18.50% |
| 5.50 oz | Special B (BE) | Mash | 3.18% |
| 4.00 oz | Chocolate Rye (DE) | Mash | 2.31% |
| 3.50 oz | DRC Double Roasted Crystal (UK) | Mash | 2.02% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.25 oz | Saaz - Pellet | Boil | 60 Minute(s) | 3.0% | 13.49 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 3068 Weihenstephan Weizen Liquid Yeast | 73% - 77% |
Mash Schedule
| Temperature | Time |
|---|---|
| 124 F | 35 Minutes |
| 150 F | 30 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 64 F | 7 Day(s) |
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