Check | Time | Step |
| 4/17/2010 | Clean and prepare equipment. |
| -- | Measure ingredients, crush grains. |
| -- | Prepare 17.05 gal water for brewing |
| -- | Prepare Ingredients for Mash
Amount | Item | Type | 10.00 lb | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 6.50 lb | Wheat, Flaked (1.6 SRM) | Grain | 3.00 lb | Wheat Malt, Ger (2.0 SRM) | Grain | 2.50 lb | Oats, Flaked (1.0 SRM) | Grain | 1.50 lb | Carafoam (2.0 SRM) | Grain | 0.75 lb | Vienna Malt (3.5 SRM) | Grain |
|
| 10 min | Mash Ingredients
Mash-In: Add 7.52 gal of water at 177.8 F |
| 60 min | - Hold mash at 158.0 F for 60 min |
| -- | Drain Mash Tun |
| -- | Batch Sparge Round 1: Sparge with 9.53 gal of 185.0 F water. |
| -- | Add water to achieve boil volume of 14.08 gal |
| -- | Estimated Pre-boil Gravity is: 1.045 SG with all grains/extracts added |
| Boil for 90 min | Boil Ingredients
Boil | Amount | Item | Type | 60 min | 2.00 oz | Hallertauer [4.80 %] (60 min) | Hops | 5 min | 2.00 oz | Coriander Seed (Boil 5.0 min) | Misc | 5 min | 2.00 oz | Orange Peel, Bitter (Boil 5.0 min) | Misc |
|
| -- | Cool wort to fermentation temperature |
| -- | Add water (as needed) to achieve volume of 12.00 gal |
| -- | Siphon wort to primary fermenter and aerate wort. |
| -- | Add Ingredients to Fermenter
Amount | Item | Type | 1 Pkgs | Hefeweizen Ale (White Labs #WLP300) | Yeast-Wheat |
|
| 4/17/2010 | Measure Original Gravity: ________ (Estimate: 1.052 SG) |
| 4/17/2010 | Measure Batch Volume: ________ (Estimate: 12.00 gal) |
| 5 days | Ferment in primary for 5 days at 68.0 F |
| 4/22/2010 | Measure Final Gravity: ________ (Estimate: 1.013 SG) |
| -- | Keg beer at 60.1 F at a pressure of 21.7 PSI |
| 0.0 Weeks | Age for 0.0 Weeks at 52.0 F |
| 4/22/2010 | Sample and enjoy! |