Ziegler's Hefeweizen
"Nicht Genau Reinheitsgebot"

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)

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

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

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)

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.

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.

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.