| Check | Time | Step |
| |
2/1/2006 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 5.84 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 0.50 lb |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
| 0.50 lb |
Vienna Malt (3.5 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
2 min |
Mash Ingredients
Mash In: Add 1.25 qt of water at 163.7 F |
| |
60 min |
- Hold mash at 152.0 F for 60 min |
| |
2 min |
Mash Out: Add 0.70 qt of water at 200.7 F |
| |
10 min |
- Hold mash at 168.0 F for 10 min |
| |
-- |
Sparge with 5.36 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 5.72 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.042 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
5.00 lb |
Wheat Dry Extract (8.0 SRM) |
Dry Extract |
| 60 min |
1.50 oz |
Hallertauer Hersbrucker [3.30 %] (60 min) |
Hops |
|
| |
-- |
Steep Hops
| Amount |
Item |
Type |
| 0.50 oz |
Hallertauer Hersbrucker [3.30 %] (5 min) (Aroma Hop-Steep) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.00 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 |
|
| |
2/1/2006 |
Measure Original Gravity: ________ (Estimate: 1.049 SG) |
| |
2/1/2006 |
Measure Batch Volume: ________ (Estimate: 5.00 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
2/5/2006 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
2/12/2006 |
Measure Final Gravity: ________ (Estimate: 1.012 SG) |
| |
-- |
Bottle beer at 60.0 F with 3.8 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
3/12/2006 |
Sample and enjoy! |