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.
"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.