Way back in April (of 2013) I did a triple brew day, but
I never got around to posting the recipes.
The first beer I brewed that day was a Dunkleweisen, a first for me.
Brew
Date: 4/27/2013
Beer
Number: B30
Beer
Name: Black Banana
Type:
Dunkelweizen
Primary
Fermenter: 3 gal. glass carboy (101 days)
Secondary
Fermenter: N/A
Volume: @ 2.75
gal into fermenter
OG: 1.038
FG: 1.003
Expected
IBU:
15
Expected
SRM:
19
Expected
Alcohol %: 4.59%
Calories: 122
Ingredients:
2 lbs. White Wheat malt
1 lb 12.8 oz. Vienna malt
2.1 oz. Crystal 40L
2.1 oz. Special B (100L)
1.6 oz. Carafa III special (450L)
7 g. Mt. Hood pellet hops (6.0% AA) 60 min.
WLP300 Hefeweizen yeast
Yeast
Starter (4/21)
- Boiled @ 150g
Pilsen DME in @1.5L water for 15 minutes
- Cooled and
pitched yeast harvested from B27
- Covered with
sanitized foil and swirled infrequently for 4 days
- Kreusen appeard
@36 hours
- Crash cooled in
35F keezer 2 days before pitching
- Crushed grain in
Barley Crusher; double-crushed wheat
- Heated 5.51 qt.
strike water to @172F and poured into mash tun
- Once tun settled
to 166F, added grains to tun and stirred – temp. settled at @152F
- Mashed for @7
hours (7:30AM to 2:45PM) – with ending temp @128F
- Pulled 2.75 qt.
decoction, heated to @175F and then
brought to a boil for @4 min
- Added back to
the mash which brought the temperature to 162F
- Added 1 qt.
boiling water to mash tun
- Added 2.25 gal.
@170F water to mash tun
- Recirculated @ 2
qt.
- Opened valve slowly
and then wide open and drained into kettle
- While draining,
fired burner and set heat on medium/low
- When empty,
filled with 3 gal. of 170F water, stirred mash, recirculated and drained
- Brought to a boil
- Pitched
bittering hops and boiled for 60 minutes
- After boil,
placed kettle in ice water bath – was close to pitching temperature in @ 1
hour
- Transferred to
sanitized carboy in fermentation chamber temp. 58F
- OG was 1.038,
below targeted OG of 1.048 – possibly due to initial sachrification rest
lower than measured
- Pitched yeast
starter into @ 58F wort
- Activity evident
the next morning temp @60F
- @3 days –
activity evident temp @63F
- @4 days –
activity has slowed, temp @62F
- @6 days – no
more activity visible temp @61F
Yeast
Starter (4/27)
- Decanted liquid
from 4/21 yeast starter and allowed to warm on counter for @ 1 hour
- Collected an
extra 1.5 quarts of wort (final runnings)
- Brought to a
boil for @10 minutes and then cooled in an ice bath
- Once cool,
poured into yeast starter – activity evident within 2 hours
Kegging
(8/6/13)
- Transferred to
sanitized keg with 20 psi – target 4.0 volumes CO2
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