Ziegler's Hefeweizen
"German wheat 'mit' yeast made to family specification."
Recipe:
*******
4.00 lb Wheat Extract (DME)
4.00 lb White Wheat Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Belgian Aromatic
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (4.3% AA - 4.3 AAU)(25 min)
Yeast:
******
3.00 tsp Yeast Nutrient
White Labs "Hefeweizen Ale Yeast" WLP300
Washed from 2009 March Hefeweizen batch.
Notes:
******
5.75 gal
OG: 1.053
FG: 1.012???
22.5 Cups of water at 175 F. Adding grain bag brought temp down to mid 140s.
Held temp between 145 and 158 for the next 1 hour and 15 min.
Temperature seemed to drop down in the 145-148 range often.
Sparged at 160 - 175 for 10 minutes (22.5 cups of water also).
Combined sparge and mash (approx 3 gal total now) and brought to a boil.
Lid was required to create full boil.
Waited for foam to break, but never was able to achieve a complete break.
30 minutes remaining - 1 lb of Wheat DME was added.
25 minutes remaining - hops in clean grain bag to the boil.
15 minutes remaining - Irish Moss was added to grain bag with hops with yeast nutrient.
10 minutes remaining - entire 3 lb bag of wheat dme was added to pot.
0 minutes remaining - Done.
Cooled pot in sink to 80 F by adding ice around pot and slowly stirring with sanitized spoon.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 5 gal to take specific gravity.
SG at 5 was aprox 1.058
Added .75 gal of Water
SG at 5.75 gal: 1.053
Pitched yeast (78 F)
Color ~ 22 SRM.
2010/03/25
**********
Temperature at 0600 is unknown.
Strong fermenation. 1" thick foam.
Proteins have settled nicley to bottom of carboy.
Color has lightened ~20 SRM.
Nice fruity / hop aroma.
2010/03/25
**********
Temperature at 2200 is unknown.
Very active fermenation. 2" thick foam.
Multiple bubbles / second
Color continues to lighten with yeast floating around.
Nice fruity / hop aroma.
2010/03/26
**********
Temperature at 1700 is unknown.
Fermenation has slowed significantly. Krausen has disapeared.
1 bubble every few seconds
Color continues to lighten with yeast floating around.
Nice fruity / hop aroma.
2010/03/27
**********
Temperature at 0730 is unknown.
Fermenation very very slow. No Krausen.
1 bubble evere 10 seconds or longer
SO2 dominates aroma.
"German wheat 'mit' yeast made to family specification."
Recipe:
*******
4.00 lb Wheat Extract (DME)
4.00 lb White Wheat Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Belgian Aromatic
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (4.3% AA - 4.3 AAU)(25 min)
Yeast:
******
3.00 tsp Yeast Nutrient
White Labs "Hefeweizen Ale Yeast" WLP300
Washed from 2009 March Hefeweizen batch.
Notes:
******
5.75 gal
OG: 1.053
FG: 1.012???
22.5 Cups of water at 175 F. Adding grain bag brought temp down to mid 140s.
Held temp between 145 and 158 for the next 1 hour and 15 min.
Temperature seemed to drop down in the 145-148 range often.
Sparged at 160 - 175 for 10 minutes (22.5 cups of water also).
Combined sparge and mash (approx 3 gal total now) and brought to a boil.
Lid was required to create full boil.
Waited for foam to break, but never was able to achieve a complete break.
30 minutes remaining - 1 lb of Wheat DME was added.
25 minutes remaining - hops in clean grain bag to the boil.
15 minutes remaining - Irish Moss was added to grain bag with hops with yeast nutrient.
10 minutes remaining - entire 3 lb bag of wheat dme was added to pot.
0 minutes remaining - Done.
Cooled pot in sink to 80 F by adding ice around pot and slowly stirring with sanitized spoon.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 5 gal to take specific gravity.
SG at 5 was aprox 1.058
Added .75 gal of Water
SG at 5.75 gal: 1.053
Pitched yeast (78 F)
Color ~ 22 SRM.
2010/03/25
**********
Temperature at 0600 is unknown.
Strong fermenation. 1" thick foam.
Proteins have settled nicley to bottom of carboy.
Color has lightened ~20 SRM.
Nice fruity / hop aroma.
2010/03/25
**********
Temperature at 2200 is unknown.
Very active fermenation. 2" thick foam.
Multiple bubbles / second
Color continues to lighten with yeast floating around.
Nice fruity / hop aroma.
2010/03/26
**********
Temperature at 1700 is unknown.
Fermenation has slowed significantly. Krausen has disapeared.
1 bubble every few seconds
Color continues to lighten with yeast floating around.
Nice fruity / hop aroma.
2010/03/27
**********
Temperature at 0730 is unknown.
Fermenation very very slow. No Krausen.
1 bubble evere 10 seconds or longer
SO2 dominates aroma.