eBIAB#2 - German Dunkel Wheatbeer

[tim_n]

Just dunked the bag, I'll let you guys know how it goes. I'm not doing anything fancy other than letting it batch sparge. (edit no dicoctions)

Details of my equipment - http://biabrewer.info/viewtopic.php?f=24&t=2450

Recipe Overview
Brewer: Style: Source Recipe Link: http://www.brewtoad.com/recipes/weissbier-dunkel
Original Gravity (OG): 1.053 IBU's (Tinseth): 12.1 Bitterness to Gravity Ratio: 0.23 Colour: 45 EBC = 22.8 SRM ABV%: 4.79
Efficiency into Kettle (EIK): 85.7 % Efficiency into Fermentor (EIF): 77.2 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 68 C = 154.4 F Boil: 90 min Ferment: 10 days at 18 C = 64.4 F
Volumes & Gravities
The Grain Bill (Also includes extracts, sugars and adjuncts)
The Hop Bill
BIABacus Pre-Release 1.3 RECIPE REPORT BIAB Recipe Designer, Calculator and Scaler. (Please visit http://www.biabrewer.info for the latest version.) Tims First Wheatbeer
Total Water Needed (TWN): 34.66 L = 9.16 G Volume into Kettle (VIK): 33.11 L = 8.75 G @ 1.036 End of Boil Volume - Ambient (EOBV-A): 21.58 L = 5.7 G @ 1.053 Volume into Fermentor (VIF): 19.44 L = 5.14 G @ 1.053 Volume into Packaging (VIP): 18 L = 4.76 G @ 1.016 assuming apparent attenuation of 70 %
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)
44.4% Munich 1 (80 EBC = 40.6 SRM) 2003 grams = 4.41 pounds 22.2% Wheat Malt Light (3 EBC = 1.5 SRM) 1001 grams = 2.21 pounds 22.2% Wheat Malt Dark (14 EBC = 7.1 SRM) 1001 grams = 2.21 pounds 7.8% Cara Wheat (120 EBC = 60.9 SRM) 350 grams = 0.77 pounds 3.3% Cara Aroma (350 EBC = 177.7 SRM) 150 grams = 0.33 pounds
12.1 IBU HALLERTAUER Pellets (3%AA) 35.3 grams = 1.246 ounces at 60 mins

Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 68 C = 154.4 F
Mashout for for 1 mins at 78 C = 172.4 F
Miscellaneous Ingredients
1/2 Tab Whirfloc (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: Y
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)
Fermentation& Conditioning
Fermention: Wyeast 3068 for 10 days at 18 C = 64.4 F
Secondary Used: N Crash-Chilled: N
Req. Volumes of CO2: 2.5 Serving Temp: 6 C = 42.8 F Condition for 7 days. Consume within 6 months.
Special Instructions/Notes on this Beer

 

[tim_n]

Gravity achieved was 1.048, I'm guessing it's because of the unstable mash temperature - volumes were spot on.

Still trying to work out how best to keep the pot at temperature. I mash with the element off, because I have no guard to keep the bag off the element. I then check regularly and do my best to ensure the temperatures are sustained.

Another reason may be that I've not done the dicoctions.

I pitched my yeast, we'll see what happens!

Started at 11am, finished by 3:30 - so 4.5 hours in all including cooling.

 

[tim_n]

Wife has reported good amount of bubbling going on - in her words "they're bubbling about the same" - which I can only count as good considering I didn't follow the instructions on the tube, shook it up, opened it, it exploded everywhere and I tipped what must have been half of the tube into the fermenter.

Well, like most things we'll see how it goes...

 

[tim_n]

Bottled up yesterday.

I've always hated bottling up because even when the bottles are clean, sterilising was always a pain and it's messy filling the bottles with a cane.

Now with starsan, a bottle washer and a bottle tree, it took minutes to sanitise them.

With the new bottle cane (the one with a valve at the bottom) filling up was as easy as it could be. Bit of a pain syphoning into the bottling bucket but only because I was brewing at the same time. Hope I didn't use too much sugar (about half a cup for 35 pints)!

1.014 FG, 4.4%.