Stoopsitters Brewing BrewBlog
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? |
Enter desired final yield (volume): |
5.50 pounds | 57.9% of grist | |
4.00 pounds | 42.1% of grist | |
9.50 pounds | 100% of grist |
1.00 ounces |
3.1% Pellets @ 60 minutes Type: Bittering Use: Boil |
3.1 AAUs |
1.00 ounces | Total Hop Weight | 3.1 AAUs |
Boil
Total Boil Time: | 60 minutes |
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: 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. |
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