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Gumballhead Clone

This recipe is all over the internet. Too bad Three Floyds isn't all over PA. I guess I'll just have to do it myself.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Gumballhead Clone Style: American Wheat
Type: All grain Size: 5.5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 61 IBU
OG: 1.064 FG: 1.012
Alcohol: 6.7% v/v (5.3% w/w)
Water: 1 TBS 5.2 Mash Stabilizer, 1 tsp gypsum in the mash.
Grain: 4 lb. 4 oz. American 2-row
6 lb. 12 oz. Wheat malt
12 oz. Belgian Caravienne
Mash: 80% efficiency
Mash grains at 1.25 qt per pound at 153°F for 60 minutes. Add boiling water until mash reaches 170°F. Allow 10 minute rest. Sparge with 170°F water until 7 gallons in the brewpot.
Boil: 60 minutes SG 1.050 7 gallons
Add 1 tsp rehydrated Irish Moss last 15 minutes of boil.
Hops: .75 oz. Amarillo (9.5% AA, 60 min.)
.75 oz. Amarillo (9.5% AA, 30 min.)
.75 oz. Amarillo (9.5% AA, 15 min.)
.75 oz. Amarillo (9.5% AA, 5 min.)
Yeast: White Labs 051 (California Ale V) in a 1 quart starter made with 1/2 cup wheat DME and a few Amarillo pellets a day prior to brewing.
Log: Primary at 62°F for 5-10 days, rack to secondary and add dry hops. Allow 2 weeks in secondary at 62°F.
Carbonation: Keg and force carbonate.

Recipe posted 01/16/10.