Heated strike water to 128 and infused 40 quarts of water. Rested mash for 30 minutes at 122 degrees.
Raised temperature to 155 for 45 minutes. Mash ph around 5.3. Pulled 12 quarts of mash and boiled for 15 minutes.
Poured the decoction back into the mash tun and began sparging. My potentially uncalibrated refractometer indicates the first runnings are 1.050 or so. I didn't use any rice hulls. I intended to, but the wort was running so smoothly through. Wort collection took about 20 minutes, no big deal.
Ended up with 13 gallons of 1.040 PB OG beer.
I did a really hard boil to get rid of any DMS.
After 90 minutes, I started cooling wort with well water. Hit 120 after ~7 minutes. Cracked open a single hopped, Belgian Columbus Hop IPA to drink during cooling and transfer. Columbus is a surprisingly versatile hop!
Stirred about every 3 minutes and recirculated wort through constantly with my march pump and silicone tubing. At 100 degrees, switched over to recirculating pump with icewater through the wort chiller.
Started transferring to a sanke fermenter at 65 degrees. Aerated with pure oxygen and pitched a 3 L yeast starter of Wyeast Weihenstephaner #3068
OG: 1.050
Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: House Hefeweizen
Brewer: Adam Keck
Asst Brewer:
Style: Weizen/Weissbier (Wheat Beer)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 13.20 gal
Post Boil Volume: 11.70 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.045 SG
Estimated Color: 3.3 SRM
Estimated IBU: 11.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 5.3 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 52.6 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 42.1 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 4.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 5 6.9 IBUs
4.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 6 -
0.50 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 8 -
Mash Schedule: Decoction Mash, Single -> Braukeiser
Total Grain Weight: 19 lbs
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Name Description Step Temperat Step Time
Protein Rest Add 24.80 qt of water at 138.1 F 130.0 F 35 min
Infuse to Sacchar Add 15.20 qt of water at 198.6 F 154.0 F 45 min
Decoction to Mash Decoct 11.09 qt of mash and boil it 168.0 F 15 min
Sparge: Fly sparge with 5.98 gal water at 168.0 F
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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