Ziegler's Hefeweizen
"Nicht Genau Reinheitsgebot"

Recipe:
*******
4.50 lb 	Weyermann Wheat Malt (grain)
2.00 lb 	Weyermann Light Munich Malt (grain)
2.00 lb		Pilsner Malt (grain)
2.00 lb 	Vienna Malt (grain)

Hops:
*****
1.00 oz Hallertauer (4.7% AA - 3.0 AAU)(~15 min @ 1.025 wort)

Yeast:
******
No Yeast Nutrient to promote yeast stress.

Propogated on slants from:
White Labs "Hefeweizen Ale Yeast" WLP300 
Best Before: Jul-25-11
Lot Number: 1300PBH9449171

Notes:
******
5.50 gal 
OG: 1.052
FG: ???

0745:  Heated up lauter / mash tun with 130G faucet water.
0800:  Started acid rest at 100F.  ~4 Gallons of water, 10.5 lbs of grain.  (25 min Acid Rest)
0840:  (got a phone call) Took off 12 qt of grain and starchy slurry and set on stove top. Added 1 qt of water.(Thick Mash)
0905:  Reached temperature 133. (15 min Protein Rest.)   
0920:  Finished holding temperature at 133-138 F for 15 minutes.  
0945:  Temperature at 162F. (25 min Scarification rest.... test for conversion.)  
1010:  Temperature is still at 161F after covering pots with towels. Iodine test shows conversion.
1045:  Boil Started.
1055:  Moved enough to Lauter / Mash tun to bring temperature to 133F (~4-5 qt).  1 qt of water added to boil.
1110:  Moved enough to Lauter / Mash tun to bring temperature to 151F (Couple qt or so left in pot... tun at 92F)
1125:  Rest of decoction placed in tun (Temp of decoc was ~200F... temp of mash ~153F...  wanted 158F)
1215:  Strained off some mash (~7 quarts) to boil/decoct for mash out.  Temp was ~150F (a bit low... wanted 155+)
1245:  Decoction brought to boil and added to mash / lauter tun. Temperature 166F (15-30 min Mash Out).
1250:  Added to mash / lauter tun. Temperature 166F (15-30 min Mash Out).
1320:  Started to draw off wort
1330:  Placed first draw on stove to boil.  Started to batch sparge.
1340:  Finished batch sparge with ~4 gallons of 172F water. Placed on stove to Boil.
1400:  SG of first pot (Didn't take) ... Started boil of first pot.
1400:  SG of sparged pot 1.025 (Would have been higher, but first sparge went in first pot)... started boil of second pot.
1410:  Added hops (1.0 oz) to lower gravity wort.
1415:  Started cool down of higher gravity wort.
1425:  Pot cool (105F).  Added to brew bucket.
1425:  Removed hops, and started to cool pot
1435:  Pot cool (105F). Added to brew bucket  (forgot how long it takes to cool in a bucket)

Both pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.052 

Added 0.0 gal of Water
SG at 5.50 gal: 1.051

Color ~6 SRM.  Hefe-orange for now. 

2000: Pitched yeast at ~85F. (Propagated on slants from WLP300)

2011/08/07
**********
Temperature at 0600 is 75F.
Fermentation noted and active. 
Slight foam at surface of wort.
Color has darkened slightly.
Aroma is malty clove with spicey hop notes. 

2011/08/07
**********
Temperature at 1300 is 75F.
Fermentation very active.  Transfered from bucket to carboy off sediment.
Rocky foam at surface of wort.
Aroma is malty clove with spicey hop notes.

2011/08/14
**********
Temperature at 1300 is 72F.
Fermentation very active over past week, but slowed in past couple days.
Slimey krausen.
Aroma is malty clove and sulpher.