Thanks for the reply. The 10L was for the second sparge. I used 22L, and ended up with 18.76L for the boil.
I've pasted the brew steps below. maybe i should just have another go! I'd very much appreciate thoughts on the recipe. Does it seem like it has the potential to make something drinkable? I'll try steeping the wheat first - what temperate water would you use?
Type: All Grain
Batch Size: 11.89 l
Boil Size: 17.25 l
Boil Time: 60 min
End of Boil Vol: 14.55 l
Final Bottling Vol: 10.00 l
Fermentation: Ale, Single Stage
Date: 26 Feb 2014
Brewer:
Asst Brewer:
Equipment: Justin's equipment
Efficiency: 67.20 %
Est Mash Efficiency: 79.1 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 22.30 l
Mash or Steep Grains
Mash Ingredients
Amt
Name
Type
#
%/IBU
1.00 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 44.4 %
1.00 kg Wheat Malt, Ger (4.4 EBC) Grain 2 44.4 %
0.25 kg Caramel/Crystal Malt (100.0 EBC) Grain 3 11.1 %
Mash Steps
Name
Description
Step Temperature
Step Time
Mash In Add 5.87 l of water at 70.6 C 64.4 C 75 min
◯ Batch sparge with 2 steps (6.41l, 10.02l) of 75.6 C water
◯ Add water to achieve boil volume of 17.25 l
◯ Estimated pre-boil gravity is 1.033 SG
Boil Ingredients
Amt
Name
Type
#
%/IBU
7.00 g Amarillo [10.90 %] - Boil 60.0 min Hop 4 14.7 IBUs
10.00 g Amarillo [10.90 %] - Boil 15.0 min Hop 5 10.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
5.00 g Sea buckthorn berries (Boil 10.0 mins) Flavor 7 -
12.00 g Willamette [5.50 %] - Boil 5.0 min Hop 8 2.5 IBUs
◯ Estimated Post Boil Vol: 14.55 l and Est Post Boil Gravity: 1.040 SG
Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 11.89 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
Name
Type
#
%/IBU
1.0 pkg Belgian Wheat Yeast (Wyeast Labs #3942) [124.21 ml] Yeast 9 -
◯ Measure Actual Original Gravity _______ (Target: 1.040 SG)
◯ Measure Actual Batch Volume _______ (Target: 11.89 l)
◯ Add water if needed to achieve final volume of 11.89 l
Fermentation
◯ 26 Feb 2014 - Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)
◯
Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________ (Estimate: 1.008 SG)
◯ Date Bottled/Kegged: 12 Mar 2014 - Carbonation: Bottle with 58.82 g Corn Sugar
◯ Age beer for 30.00 days at 18.3 C
◯ 11 Apr 2014 - Drink and enjoy!
Notes