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Brewer/Contributor: Jon Griffin

Batch Size: 10.00 gal

Boil Size: 12.25 gal

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Type: All Grain

Date: 10/16/2004

Batch Size: 10.00 gal

Brewer: Jon Griffin
Boil Size: 12.25 galAsst Brewer: John Curtis
Boil Time: 90 min Equipment: My Coleman Cooler 10 gal
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 60.00
Taste Notes: One of the best hefes I have tasted, lots of great phenolics. Wienstefan yeast really helps.


AmountItemType% or IBU
12.00 lbWheat Malt, France (1.8 SRM)Grain60.00 %
8.00 lbPilsner (2 Row) France (1.8 SRM)Grain40.00 %
1.00 ozHallertauer Mittelfrueh [4.00 %] (90 min)Hops8.2 IBU
0.50 ozHallertauer Mittelfrueh [4.00 %] (60 min) (Mash Hop)Hops0.8 IBU
0.50 ozHallertauer Mittelfrueh [4.00 %] (0 min) (Aroma Hop-Steep)Hops-
1 PkgsWienstefan Hefe Yeast (Wienstefan)Yeast-Ale


Beer Profile

Est Original Gravity: 1.046 SG

Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.26 % Actual Alcohol by Vol: 6.39 %
Bitterness: 9.0 IBUCalories: 235 cal/pint
Est Color: 3.6 SRMColor:

Mash Profile

Mash Name: Temperature Mash, 2 Step, Medium BodyTotal Grain Weight: 20.00 lb
Sparge Water: 8.40 galGrain Temperature: 65.0 F
Sparge Temperature: 168.0 FTunTemperature: 65.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Temperature Mash, 2 Step, Medium Body
Step TimeNameDescriptionStep Temp
30 minProtein RestAdd 25.00 qt of water at 131.1 F122.0 F
30 minSaccharificationHeat to 154.0 F over 15 min154.0 F
10 minMash OutHeat to 168.0 F over 10 min168.0 F

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 3.0
Pressure/Weight: 30.2 PSICarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 


Bottled after 4 days, this wienstefan yeast is awesome. Keep the temp at 68 for best balance.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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