The third beer on my triple-header night was a Hefeweizen. What a long night with two stuck mashes. I switched to my smaller mash tun for the third brew in hopes of not getting another stuck mash and thankfully it ran off like a champ (which was good since I didn’t begin running off until after 1:00 AM).
I have commented here before that I have made several attempts to brew beers that my wife likes, with no success to date. If she drinks beer, it is usually Corona Light or Miller Lite. A few weeks ago she had a Sam Adams Dunkelweizen and she told me how much she liked it. As soon as I heard that, I began researching how to make a Dunkelweizen. I ended up settling on a Hefe and hopefully it is a nicely phenolic beer that she will drink.
Brew Date: 4/28/12
Beer Number: B26
Beer Name: “The Warden’s Hefe”
Type: Hefeweizen
Primary Fermenter: 5 gal. glass carboy (? days)
Volume: 5 gal.
OG: 1.054
FG: TBD
Expected IBU: 13
Expected SRM: 3
Ingredients:
4 ¼ lbs. Weyerman Pilsner Malt
4 ¼ lbs. wheat malt
0.678 oz. (19g) Mt. Hood pellet hops (5.2% AA) @ 60 min
WLP300 Hefeweizen
Step by Step Process:
Yeast Starter (4/21/12)
- Made 1.5L starter with 150g pilsner & extra light DME
- boiled for 15 minutes and allowed to cool overnight
- transferred to sanitized wine bottle
- pitched 1 vial WLP300 Hefeweizen yeast
- shook infrequently
- Within 24 hours, there was krausen that overflowed through the foil
Wort
- Crushed grain in Barley Crusher (double-crushed the wheat)
- Heated 11.5 qt. strike water to @140F and poured into mash tun
- Added grains to tun and stirred – temp. settled at @133F mashed @ 15 min
- Pulled 4 1/3 qt. decoction and heated to 154F
- Turned off heat and allowed temp. to drop to 152F at end of 10 min.
- Brought to a boil and immediately returned to mash
- Mash settled at 154F; mashed open for 45 min. allowing temp. to drop to 152F
- Heated 5 qt. water to boiling and added to mash tun for mash out @ 168F
- Recirculated @ 4 qts.
- Opened valve slowly and then wide open and drained into kettle
- While draining, fired burner and set heat on med.
- When empty, filled with 2.5 gal. of 168F water, stirred mash, recirculated and drained
- When empty, filled with 2.5 gal. of 168F water, stirred mash, recirculated and drained
- Collected a total of @ 7.5 gal. wort
- Brought to a boil and boiled for 90 min, adding 19g Mt. Hood pellets at 60 min.
- Using wort chiller, cooled to 95F in @ 15 minutes; 75F in @30 min.
- Transferred to sanitized fermenter
Yeast Starter (4/21/12)
- Crash cooled yeast starter in the morning
- Drained liquid from original starter
- Poured @ 3 qt. hot water into mash tun
- Collected in small pan, boiled for 15 minutes, and cooled in cold water bath
- Poured 3rd runnings wort into yeast starter container
- Pitched entire yeast starter @ 68F
- Placed fermenter in fermentation room
- @ 12 hours, no visible airlock activity temp 62F
- @ 2 days – vigorous airlock activity, temp 63F
Notes:
- pre-boil gravity = 1.037
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