Date started: 14 December 2005
Volume: 30 litres
4.117 kg Joe White Wheat Malt, ?? EBC
1.943 kg Joe White ale malt, 6.9 EBC
0.100 kg Rice hulls
Wyeast 3068 Weihenstephaner Weizen, ex Brew 47
1 g Wyeast yeast nutrient
20 g Pride of Ringwood 10.1% AA, 60 min
Mash type: Step, double decoction
30 minutes at 43°
40 minutes at 63° (ramp)
First decoction 10 minutes.
15 minutes at 72° (decoction)
Second decoction 5 minutes.
10 minutes at 78° (decoction)
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10:05 Add malt to 14.75 litres of water at 48°. Resultant temperature 46°.
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Add 1 litre cold water, cool with ice pack.
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10:17 Temperature 43°.
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10:46 Temperature 43°, start heating.
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11:00 Temperature 63°, rest.
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11:37 Temperature 62°. Decoct 6.3 kg, heat to boil (no rest at 72°).
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11:45 Decoction boils.
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11:55 Return decoction to mash. Resultant temperature 72°.
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12:10 Temperature 72°. Decoct 5.75 kg, heat to boil.
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12:17 Decoction boils.
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12:22 Return decoction to mash. Resultant temperature 78°.
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12:33 Start sparge. Initial runnings > 23%, pH 5.7 (!)
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13:10 End sparge (30 litres), final runnings 2.2%
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13:22 Boil
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13:28 Add hops, nutrient.
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14:19 Add cooler
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14:28 Start cooling
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14:48 Rack into two fermenters.
Actual volume: 30 litres
IBUs: 20
Calculated values:
Initial density: 1055
Brix: 13.5
Final density: 1014
EBC: 9
Potential ethanol: 4.79 v/v
3.75 w/v
Colour: 14° EBC
Actual values:
"Brewhouse efficiency": 85% (reverse ProMash, based on %Brix)
pH: 5.9
Date time freq
2005-12-15 6:10 0.22
2005-12-15 15:10 0.56
2005-12-15 19:17 0.46
2005-12-16 8:00 0.32
2005-12-16 18:52 0.30
2005-12-17 8:30 0.05
2005-12-19 12:00 Bottled with 3 litres water (increasing volume to 33 litres) and 330 g
saccharose (10 g/l)
Before priming:
SG 1014
Brix 5.9%
pH 4.2
Bottling statistics:
Bottles size total
60 0.5 30.0
7 0.375 2.375
Total 32.375
Fermentation temperature
Notes
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Pitched in two fermenters with active starter, but no aeration.
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High temperature fermentation (24°, maximum specified for the yeast)
$Id: brew-64.php,v 1.3 2010/03/18 02:11:33 grog Exp $
