Should Have Been Wiser Weizen |
Type: Partial Mash | Date: 1/2/2004 |
Batch Size: 5.02 gal | Brewer: Trevor Harris |
| Boil Size: 5.64 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Boiler |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 65.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 4.41 lb | Liquid Extract, Wheat (8.1 SRM) | Extract | 50.00 % | | 2.20 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 25.00 % | | 2.20 lb | Wheat, Cracked (1.5 SRM) | Grain | 25.00 % | | 0.88 oz | Hallertauer [4.00 %] (60 min) | Hops | 13.3 IBU | | 0.53 oz | Hallertauer Hersbrucker [4.00 %] (15 min) | Hops | 3.9 IBU | | 0.35 oz | Hallertauer Hersbrucker [4.00 %] (1 min) | Hops | 0.2 IBU | | 1 Pkgs | Weihenstephan Weizen (Wyeast Labs #3068) | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.044 SG | Measured Original Gravity: 1.041 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.29 % | Actual Alcohol by Vol: 4.68 % |
| Bitterness: 17.4 IBU | Calories: 176 cal/pint |
| Est Color: 6.6 SRM | Color: |
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Mash Profile |
| Mash Name: Double Infusion, Light Body | Total Grain Weight: 4.41 lb |
| Sparge Water: 3.51 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Double Infusion, Light Body| Step Time | Name | Description | Step Temp |
|---|
| 30 min | Protein Rest | Add 3.97 qt of water at 135.5 F | 122.0 F | | 30 min | Saccrification | Add 3.53 qt of water at 191.4 F | 150.0 F | | 10 min | Mash Out | Add 3.70 qt of water at 211.7 F | 168.1 F | |
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| Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 9.0 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 35.6 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Starter made up ( 1 litre) about 22 hours before hand. Had reached high krausen by the time I used it.
Very low efficiency, probably because the wheat didn't do much. The previous batch, using just cracked grain came in fairly close to taget. Next time must try flaked, rather than cracked wheat. Also, I stopped sparging when SG hit 1.018
20/01/04 Racked into conditioning cube after 6 days primary, 10 days secondary and into serving fridge to condition.
Kegged on 07/02/04 |
