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| 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 |
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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 |
