Method: | All Grain |
Hit all of the mash numbers. It started a bit thin-looking at the 111F rest, but became more normal as the mash proceeded. Used yeast from previous batch, restored over the last week. Airlock activity at 4 hours. ========== 11/10/13 - Large krausen present at 20 hours. It doesn't look like it will blow out, but there is certainly a vigorous ferment going on. Indicated temperature is 68F, room temperature at 66F. ========== 11/11/13 - Krausen starting to subside. Fermentation still vigorous. Indicated temperature 68F. |
Enter desired final yield (volume): |
4.00 pounds | 24.2% of grist | |
4.00 pounds | 24.2% of grist | |
4.00 pounds | 24.2% of grist | |
4.00 pounds | 24.2% of grist | |
0.50 pounds | 3% of grist | |
16.50 pounds | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
0.65 ounces |
10% Pellets @ 60 minutes Type: Bittering Use: First Wort |
6.5 AAUs |
0.65 ounces | Total Hop Weight | 6.5 AAUs |
Total Boil Time: | 60 minutes |
Name: | German Wheat |
Manufacturer: | Wyeast |
Product ID: | 3333 |
Type: | Wheat |
Flocculation: | High |
Attenuation: | 73% |
Temperature Range: | 63–75°F |
Amount: | 2000 ml |
Infuse with 5 gallons at 118F to hit a rest of 111F (grain@62F). Take 1.6 gallons at 30 minutes for the first decoction. Return to the mash after boiling for 15 minutes to make the mash 135F. Rest 45 minutes, then draw 2 gallons for the second decoction. Boil and return to the main mash to reach 157F. Rest 45 minutes. Mash out with 2 gallons boiling water to reach a mash temp of 170F. Drain tun for the first sparge. The second sparge will require 2.25 gallons at 170F. |
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45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |