Ziegler's Hefeweizen
"Ich bin dein Hefe-Weizen"

6.86 lb Weyermann Wheat Malt (grain)
3.00 lb Weyermann Pilsner(2-row) Malt (grain)
1.00 lb Weyermann Light Munich Malt (grain)

1.00 oz Hallertauer (4.7% AA - 4.7 AAU)(20 min)

No Yeast Nutrient to promote yeast stress.

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

5.50 gal
OG: 1.050
FG: 1.011

1045: Heated up lauter / mash tun with 130G faucet water.
1100: Started acid rest at 97F. ~4 Gallons of water, ~11 lbs of grain. (25 min Acid Rest)
1135: Took off 13 qt of grain and starchy slurry and set on stove top. (Thick Mash)
1250: Reached temperature 133. Protein Rest.
1205: Held temperature at 130-133 F for 15 minutes.
1220: Temperature at 165F. Scarification rest. (should shoot for 162 F)
1330: Temperature is still at 162F after covering pots with towels.
1355: Boil Started.
1400: Moved enough to Lauter / Mash tun to bring temperature to 155F (only a 1/2 qt or so left in pot... tun at 92F)
1410: Rest of decoction placed in tun (Temp of decoc was ~200F... temp of mash ~156F)
1510: Strained off some mash (~7.5 quarts) to boil/decoct for mash out. Temp was ~150F (a bit low)
1535: Decoction brought to boil and added to mash / lauter tun. Temperature 168F (15-30 min Mash Out).
1610: Started to draw off wort
1635: Finished batch sparge with 3.25 gallons of 175F water.
1620: SG of first pot (Didn't take) ... Started boil of first pot.
1650: SG of sparged pot 1.027 (Would have been higher, but first sparge went in first pot)... started boil of second pot.
1700: First pot boiling
1700: Pots boiling... added hops (1.0 oz) to lower gravity pot
1715: Started cooling first pot.
1730: first pot at 90F
1720: finished boiling hops (45 min boil for both)
1735: second pot at 90F

Both pots of wort filled bucket (not carboy this time) to 5.0 gal. Took specific gravity.
SG at 5.00 gal: 1.055

Added 0.5 gal of Water
SG at 5.50 gal: 1.050

Pitched yeast (82 F)

Color ~ 6 SRM. Light and golden.

1800: done
2130: Fermentation activity noted.

Temperature at 1800 is 72F.
Fermentation very active. Foam bubbling through air lock.
Moved to Carboy from bucket.
2" krausen with wisps of yeast floating on surface.
Color is light tan 8 SRM.
Aroma is clove/bannana with spicey hop notes.

Kegged... Final gravity 1.011
Could have kegged 2-3 weeks ago, but did not have time.
Color is a very light pale orange.
Flavor (uncarb) is tangy with hints of the hops
Aroma has clove and bannana.
Hints of hop aroma... more will come out with carbonation.