BrewBlog: NB Bavarian Hefeweizen
Specifics
General Information
Method: All Grain
Comments

5/17/2015: Very slow start to ferment.  They smack pack was manufactured ~18 months ago and was given more than a day to halfheartedly inflate the bag.  Currently sitting at an indicated 66F.  Krausen started to form at 30 hours.

5/18/15: Still slow, but with a well established krausen.  Indicated 66F in a 65F room.

6/2/15 - Kegged.

 

Initial tastings reveal a sulfur aroma.  Bad yeast?

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Mash in with 12.6qt at 165F to hit a mash temperature of 152F.  Mash 1 hour, then infuse with 7qt boiling water ti mash out.  Drain the tun and sparge with an additional 13.37qt.

Tasting Reviews
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