2010 Fall Big Brew - The Wheat Mixup

[ajkutzke]

Attached is a recipe that we may use for the Big Brew next weekend. If you have any comments feel free to post them. I may make some minor modifications and post the final recipe later in the week.

I wanted to keep the recipe simple and easy to modify if anyone wants to bring extra malts, hops or other ingredients to add to their batch. Everyone who plans to take wort will need to bring a sanitized carboy and their own yeast. The Primary Fermenters will supply malt and hops for 50 gallons (5 - 10 gallon batches which will be split into 10 - 5 gallon batches).

The idea is that everyone taking a 5 gallon batch of wort will bring ~24 bottles back for exchange and distribution to club members who attend the event. I'm thinking we try to get everyone 2 bottles of each batch.....

We'll see how it goes!

Attachments:

[box]

TK, if people are going to "adjust" their own batch, do they need to find a batch buddie to "adjust" with sine we'll be doing 10 gallon batches, or will there be enough time and equipement to split a few if needed?

[tapper]

i'd say that we'd have time to split some batches into 5 gallons if people want to. i'll send out an email this week with all sorts of info for the brew day, and then people can coordinate batches if people have different hops, spices, etc..... they want to add in.

[ajkutzke]

Its going to be a lot easier to keep the recipes as 10 gallon batches. I'd say buddy up and decide on a plan together if the ingredients need to be added in the mash or during the boil.

[box]

For my version I used Wyeast 3763 Roeselare Ale Blend and the dregs from 2 bottles of Cantillion. After about 3 weeks I transferred to a secondary and added an oak stave and let it sit for approx 11 months. Transferred to a larger carboy and added 10 lbs Door County Tart Cherries and let it sit for about 6 weeks and bottled with 1 oz priming sugar per gallon.

Turned out awesomely sour and delicious!