3 Floyds' Gumballhead clone

an All Grain American Wheat or Rye Beer by uberg33k


Amount Fermentable Maltster Use PPG Color
6.0 lb
Red Wheat
Rahr Mash 38 2 °L
5.0 lb
Pale Malt
Gambrinus Mash 37 2 °L
1.0 lb
Weyermann® Mash 33 17 °L


Amount Hop Time Use Form AA
0.75 oz Amarillo (US) 60 min First Wort Leaf 9.5%
0.75 oz Amarillo (US) 15 min Boil Leaf 9.5%
0.5 oz Amarillo (US) 5 min Boil Leaf 9.5%
1.0 oz Amarillo (US) 0 min Boil Leaf 9.5%
1.0 oz Amarillo (US) 10 days Dry Hop Leaf 9.5%
1.0 oz Amarillo (US) 5 days Dry Hop Leaf 9.5%


Name Lab/Product Attenuation
London ESB Ale Wyeast 1968 69.0%


Amount Name Time Use
1.0 each Whirlfloc Tablet 5.0 min Boil
10.0 each FermcapS 60.0 min Boil
0.5 tsp Yeast Nutrient 5.0 min Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Direct Heat 152.0 °F 60 min


Batch & Boil

  • Batch Size 5.5 gal
  • Boil Time 60 min


  • OG 1.057
  • FG 1.018
  • IBU 36
  • ABV 5.1%
  • Color
    6 SRM
  • Balance Bitter


Notes for BIAB Brewing

Use 8.5 gals of water with 2.5g gypsum, 4g CaCl, and 2g Epsom salt. Heat to 158F for strike and hold at 152 for 60 minutes stirring every 15 minutes or until fully converted. Pull the grain bag and add the FWH addition immediately. At this point you should have approximately 7.25 gal of wort at 1.043. Add 10 drops of FermcapS to help prevent boilovers. Boil vigorously for 60 minutes. After flameout, add 0min hop addition after wort has cooled to less than 140F. Whirlpool and allow to settle for 15-20 minutes. Rack into fermenter and pitch yeast @ 70F. Once primary fermentation is over, add first dry hop addition and wait 5 days. Rack beer off to secondary (removing trub and 1st dry hop addition) and add second dry hop addition. After 5 days, transfer to bottling bucket, prime to 2.6 vol of CO2, and bottle.

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