Ziegler's Hefeweizen
"Nierenstein Reiniger"
Recipe:
*******
5.50 lb Weyermann Wheat Malt (grain)
2.50 lb Weyermann Vienna Malt (grain)
2.00 lb Weyermann Light Munich Malt (grain)
Hops:
*****
1.00 oz Hallertauer (4.6% AA - 4.6 AAU)(25 min @ 1.021 wort / ~13 IBU)
Yeast:
******
White Labs "Bavarian Weizen Yeast" WLP351
Best Before: Aug-04-12
Lot Number:
Notes:
******
5.75 gal
OG: 1.044
FG: ?.??? (?.?% ABV)
0530: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 168F.
0625: Started mash. 3.75 Gallons of water, 10 lbs of grain. 152.5F Mash temp. (Theoretical was 156F... losing ~3.5F to mash tun)
0645: Temperature 152.5F. Left for Mass.
0825: Temperature 150F. Iodine test showed conversion. Took off ~6.7qt of mash to boil for mash out.
0845: Added decoction to mash tun for mashout. Temperature 168F.
0910: Started first running.
0925: First running complete and on stove. Started batch sparge and second running.
0930: Second running complete and on stove. SG of first runnings 1.070
0940: First running boiling. SG of second runnings 1.021
0950: Started cooling first running.
1005: Second running boiling.
1020: Added hops to second running. 1.00oz Hallertauer @ 1.021
1025: Placed first pot in bucket @ 72F.
1045: Removed hops. Started cooling second pot
1100: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.75 gal. Took specific gravity.
SG at 5.75 gal: 1.044
Added 0.0 gal of Water
SG at 5.75 gal: 1.044
Pitched yeast (75 F) to bucket.
Color ~18 SRM. Tan Brown.
2012/04/15
**********
0600 Slow ferementation noted.
Temperature ~60F.
2012/12/29
**********
Temperature at 1600 is 60F.
Fermentation very active.
Transfered from bucket to carboy.
Yeast heavily in suspension.
Flavor was sweet .
Color is a tan light brown.
2012/01/30
**********
Moved carboy to room temperature.
No fermentation noted.
2012/03/24
**********
In Keg... great bacth.
Light color
Fruity Aroma
Tangy refreshing taste.
Spent extra time on carboy due to early warm ferment and SO2 aroma.
SO2 is not noticable not that brew is in keg.
"Nierenstein Reiniger"
Recipe:
*******
5.50 lb Weyermann Wheat Malt (grain)
2.50 lb Weyermann Vienna Malt (grain)
2.00 lb Weyermann Light Munich Malt (grain)
Hops:
*****
1.00 oz Hallertauer (4.6% AA - 4.6 AAU)(25 min @ 1.021 wort / ~13 IBU)
Yeast:
******
White Labs "Bavarian Weizen Yeast" WLP351
Best Before: Aug-04-12
Lot Number:
Notes:
******
5.75 gal
OG: 1.044
FG: ?.??? (?.?% ABV)
0530: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 168F.
0625: Started mash. 3.75 Gallons of water, 10 lbs of grain. 152.5F Mash temp. (Theoretical was 156F... losing ~3.5F to mash tun)
0645: Temperature 152.5F. Left for Mass.
0825: Temperature 150F. Iodine test showed conversion. Took off ~6.7qt of mash to boil for mash out.
0845: Added decoction to mash tun for mashout. Temperature 168F.
0910: Started first running.
0925: First running complete and on stove. Started batch sparge and second running.
0930: Second running complete and on stove. SG of first runnings 1.070
0940: First running boiling. SG of second runnings 1.021
0950: Started cooling first running.
1005: Second running boiling.
1020: Added hops to second running. 1.00oz Hallertauer @ 1.021
1025: Placed first pot in bucket @ 72F.
1045: Removed hops. Started cooling second pot
1100: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.75 gal. Took specific gravity.
SG at 5.75 gal: 1.044
Added 0.0 gal of Water
SG at 5.75 gal: 1.044
Pitched yeast (75 F) to bucket.
Color ~18 SRM. Tan Brown.
2012/04/15
**********
0600 Slow ferementation noted.
Temperature ~60F.
2012/12/29
**********
Temperature at 1600 is 60F.
Fermentation very active.
Transfered from bucket to carboy.
Yeast heavily in suspension.
Flavor was sweet .
Color is a tan light brown.
2012/01/30
**********
Moved carboy to room temperature.
No fermentation noted.
2012/03/24
**********
In Keg... great bacth.
Light color
Fruity Aroma
Tangy refreshing taste.
Spent extra time on carboy due to early warm ferment and SO2 aroma.
SO2 is not noticable not that brew is in keg.