Intended Recipe, inspired by, but much different from Aventinus in CloneBrews --------------- (6 gallons, extract with grains) TODO: calculate intended OG and FG, or expected efficiency expected stats: OG = 1.XXXX, FG = 1.XXXX, IBUs = 18, SRM = 10, 5.5% abv Ingredients 5.0 lb Malted Wheat 5.0 lb Belgian Pale Malt 1.0 lb German Vienna 1.0 lb German Munich 0.25 lb Crystal 10L 0.5 lb Crystal 20L 0.5 lb Crystal 40L 0.25 lb Crystal 60L 0.25 lb Melanoidin malt 0.75 oz Hallertauer hops for 60 min (7.1% alpha acid) 0.75 oz Hallertauer hops for 30 min (7.1% alpha acid) 1 tsp yeast nutrient (15 mins) 1 tsp Irish moss (15 mins) (pitch this from a starter) Wyeast 3333 (German Wheat) suggestions for next time: -------------------------- - use rocks to hold down the false bottom 3/4/06: prep 1 qt starter. --------------------------- - sanitize growler, stopper, airlock, funnel - 1 cup *wheat* DME, 1 quart water, 1/4 tsp yeast nutrient - boil for 10 mins - chill pot by setting in a pan with a trickle of water into the pan for about 20 mins - should be about a 1.040 OG starter 3/5/06: brew ------------ - prepare to mash - put 3-ish gallons of water on the stove - crush grains - set out sparge setup - mash in - combine crushed grains with just over 3 gallons of 170F water in the mash tun - set timer for 1 hour - fill a 4 gallon pot plus a 2 gallon pot with filtered water and heat on stove - fill carboy and bleach bucket: hydrometer, test jar, wine thief, 5' transfer tube, siphon starter, aeration tubes, funnel, carboy cap, blowoff tube/air lock - set out brewpot additions: hops, adjuncts, irish moss, yeast nutrient - mash out - raise mash temp to at least 165 with boiling water - begin runoff, recirculating as necessary using half-gallon container - sparge with nearly 6 gallons, and collect 7 gallons total, at top of top rivets - boil - use King Kooker - took about 30 mins to come to a boil from 110F (runoff took a long time and brewpot got cold) - total boil of 60 mins - bittering hops addition - .75 oz Hallertauer 7.1% alpha - set timer for 30 mins - flavor hops addition - .75 oz Hallertauer 7.1% alpha - set timer for 15 mins - aroma hops - none this time - 1 tsp Irish moss and 1 tsp yeast nutrient - set timer for 15 mins - put wort chiller in kettle - boil water with chore boy and copper wire (siphoning), and aeration stone - chill wort and whirlpool - turn off burner and bring wort inside - put spoon in pot to sanitize while chilling - chill wort to ~70F (about 20 mins) - whirlpool for a couple minutes, then let settle for 10 mins (maybe should do both longer) - while settling, rinse carboy - transfer to carboy - rinse siphon starter and tube and chore boy and copper wire, and transfer to carboy - while siphoning, rinse test jar, hydrometer, and wine thief - gravity check and aeration - take gravity sample in test jar (measured at 1.056 later) - rinse aeration equipment and begin aeration - aerate (w/o HEPA filter) for 10 mins...lots of foam - set timer for 10 mins - arrange final resting place for beer, and fill gallon jug 1/2 full of bleach water - pitch yeast and finish - rinse funnel, quickly dunk scissors in bleach, then rinse - pitch yeast - rinse and attach carboy cap, move to final resting place, then attach blowoff tube/air lock 3/12/06: rack ------------- - SG 1.019. a little high, but still going pretty regularly 3/19/06: keg ------------ - SG 1.011. just about right, or maybe even a little too low. I think I may have mashed a little too cool. 3/23/06: taste -------------- - understandably a bit flat after only carbonating a couple days - first glass was (not surpringly) yeasty and a bit truby - a little more bitter than I figured it would be, and quite alcoholic -> 6.5-ish, I'd guess - very dry due to the high degree of fermentation; a bit astringent on the tongue - not even close to as much estery-ness character as the Weiehenstephan, so it doesn't really even compare to the regular FUO. - overall, not a bad first attempt at mashing.