BrewBlog: Hefeweissen
General Information
Method: All Grain

8/1 - Hit all of the mash temperatures without issue.  An easy extra 2 quarts were available in the mash tun after the volume was collected.

8/6 - Krausen fallen.  I'll continue to rouse the yeast and probably do a quick secondary before kegging.

8/14 - Transfer to keg.  Conditioning at 36F, 12psig CO2.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1.00 ounces 4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces Total Hop Weight 4.5 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: 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

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%

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

Prepared by GWMAP


Add 2.75 gallons at 175F to the mash tun and allow to cool to 164F.  Once the tun has preheated, add grains and stir until the mash temp of 153F is reached.  Rest for 1 hour.  After an hour, draw off 5 quarts of the homogenized mash and boil it.  Once it has reached a boil (or shortly after), add it back to the main mash and rest for an additional 20 minutes.

At the end of the mash, add an additional 2.5 gallons of water at 170F.  Wait 5 minutes and drain (first sparge).  Once complete, add 3 gallons of water at 170F.  Allow to rest for 5 minutes and drain (second sparge).

If the desired amount of sweet wort is recovered before the runoff is done, reserve the remaining sweet wort for future starters.  Freeze or can to preserve.

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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