jmh7117
alejunky
Its been an epic!!
Started at 1400hrs and just got the wort on the boil.
Original Gravity (OG): 1.067 (̡̉P): 16.4
Final Gravity (FG): 1.017 (̡̉P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.3 (Average)
15 liters of wort
59.52% Wheat Malt
40.48% Munich II
12 g= 0.8 g/L Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 30 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 10 Minutes (Boil)
Double decoction.
Ferment at 17ðC with WLP300 - Hefeweizen Ale
Notes: Mash in with 8 litres @ 40c and hold for 5mins.
Heat to 50c in 10min and hold for 25min.
Pull off the thickest 30 to 40% and heat in 15min to 71c.
Allow to saccharify for 10 to 15mins then heat in 15 mins to boiling,
Hold the boil for 20 mins then add the detoction to the main mash over 10mins. Raising the temperature of the mash to 63c.
Hold for 10min and pull the 2nd decoction, which should be 1/3 of the total mash.
Raise the temp in 5 mins 10 71c hold for 10 mins, then heat to boiling.
Boil for 20 min and then remix the 2 mashes, rais the temp to 72c.
Allow to saccharify for 15min or until iodine test is neg.
Heat to 76c hold for 10min and then transfer to the mash tun.
Sparge at 77 to 79c.
Boil for 60 mins
Cool to 15c pitch 80ml yeast. (White Labs WPL 500 (starter made)
Ferment at 17c.
Started at 1400hrs and just got the wort on the boil.
Original Gravity (OG): 1.067 (̡̉P): 16.4
Final Gravity (FG): 1.017 (̡̉P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.3 (Average)
15 liters of wort
59.52% Wheat Malt
40.48% Munich II
12 g= 0.8 g/L Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 30 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 10 Minutes (Boil)
Double decoction.
Ferment at 17ðC with WLP300 - Hefeweizen Ale
Notes: Mash in with 8 litres @ 40c and hold for 5mins.
Heat to 50c in 10min and hold for 25min.
Pull off the thickest 30 to 40% and heat in 15min to 71c.
Allow to saccharify for 10 to 15mins then heat in 15 mins to boiling,
Hold the boil for 20 mins then add the detoction to the main mash over 10mins. Raising the temperature of the mash to 63c.
Hold for 10min and pull the 2nd decoction, which should be 1/3 of the total mash.
Raise the temp in 5 mins 10 71c hold for 10 mins, then heat to boiling.
Boil for 20 min and then remix the 2 mashes, rais the temp to 72c.
Allow to saccharify for 15min or until iodine test is neg.
Heat to 76c hold for 10min and then transfer to the mash tun.
Sparge at 77 to 79c.
Boil for 60 mins
Cool to 15c pitch 80ml yeast. (White Labs WPL 500 (starter made)
Ferment at 17c.
