Ziegler's Hefeweizen
"Nierenstein Reiniger"
Recipe:
*******
5.00 lb Weyermann Wheat Malt (grain)
5.00 lb Weyermann Pilsner Malt (grain)
Hops:
*****
1.00 oz Tetnang (3.9% AA - 3.9 AAU)(~25 min @ 1.027 wort / ~10 IBU)
Yeast:
******
White Labs "Hefeweizen Ale Yeast" WLP300
Harvested from April Hefeweizen
Used Yeast Nutrient (5 tsp) [Found that too much stress creates sulfer compounds that take too much time to clean up. Yeast nutrient helps to keep strees down while still allowing esters to come through with temperature stress.]
Notes:
******
5.50 gal
OG: 1.051
FG: ?.??? (?.?% ABV)
0530: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 169F.
0625: Started mash. 3.75 Gallons of water, 10 lbs of grain. 154.0F Mash temp. (Theoretical was 157.5F... losing ~3.5F to mash tun)
0645: Temperature 154.0F.
0850: Temperature 153F. Iodine test showed conversion. Took off ~6.2qt of mash to boil for mash out.
0900: Added decoction to mash tun for mashout. Temperature 168.5F.
0920: Started first running.
0930: First running complete and on stove. Started batch sparge (3.75 gal @ 170F) and second running.
0940: Second running complete and on stove. SG of first runnings not taken.
0950: First running boiling. SG of second runnings 1.027
1000: Started cooling first running.
1005: Second running boiling.
1010: Placed first pot in bucket @ 75F. Pitched yeast. (Pleasant fruity clove aroma from starter)
1020: Added hops to second running. 1.00oz tetnang @ 1.027 (25 min)
1055: Removed hops. Started cooling second pot
1100: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.50 gal. Took specific gravity.
SG at 5.50 gal: 1.044
Added 0.0 gal of Water
SG at 5.50 gal: 1.044
Pitched yeast (75 F) before second pot was added to bucket.
Color ~10 SRM. Light Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation
"Nierenstein Reiniger"
Recipe:
*******
5.00 lb Weyermann Wheat Malt (grain)
5.00 lb Weyermann Pilsner Malt (grain)
Hops:
*****
1.00 oz Tetnang (3.9% AA - 3.9 AAU)(~25 min @ 1.027 wort / ~10 IBU)
Yeast:
******
White Labs "Hefeweizen Ale Yeast" WLP300
Harvested from April Hefeweizen
Used Yeast Nutrient (5 tsp) [Found that too much stress creates sulfer compounds that take too much time to clean up. Yeast nutrient helps to keep strees down while still allowing esters to come through with temperature stress.]
Notes:
******
5.50 gal
OG: 1.051
FG: ?.??? (?.?% ABV)
0530: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 169F.
0625: Started mash. 3.75 Gallons of water, 10 lbs of grain. 154.0F Mash temp. (Theoretical was 157.5F... losing ~3.5F to mash tun)
0645: Temperature 154.0F.
0850: Temperature 153F. Iodine test showed conversion. Took off ~6.2qt of mash to boil for mash out.
0900: Added decoction to mash tun for mashout. Temperature 168.5F.
0920: Started first running.
0930: First running complete and on stove. Started batch sparge (3.75 gal @ 170F) and second running.
0940: Second running complete and on stove. SG of first runnings not taken.
0950: First running boiling. SG of second runnings 1.027
1000: Started cooling first running.
1005: Second running boiling.
1010: Placed first pot in bucket @ 75F. Pitched yeast. (Pleasant fruity clove aroma from starter)
1020: Added hops to second running. 1.00oz tetnang @ 1.027 (25 min)
1055: Removed hops. Started cooling second pot
1100: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.50 gal. Took specific gravity.
SG at 5.50 gal: 1.044
Added 0.0 gal of Water
SG at 5.50 gal: 1.044
Pitched yeast (75 F) before second pot was added to bucket.
Color ~10 SRM. Light Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation