Hopfenweisse

Note:

Mystery Brewing Open Source Beer Project

Mash seems really thin at both stages, perhaps I should go thicker.

Final mash temp 146F, likely that low for entire mash.

Style:

Ibu:

Abv:

Size:

4.0 gal

Recipe

Assumptions: 5 gallon batch, 75% mash efficiency, 90 minute boil.

Malt bill:
5 lbs. 2-Row Pale Malt (54%)
4 lbs. Unmalted Wheat Malt (43%)
.25 lbs Vienna Malt (3%)

Hop additions:
1 oz. Hallertau for 60 mins. (18 IBU)
1 oz. Centennial for 7 mins. (10 IBU)

Yeast: Wyeast 3056 Bavarian Wheat Blend [called for WLP351]

Procedure

Two-step mash:
Protein rest: 12qt@128F=>122F for 15 minutes
Saccrification rest: 10qt@192F=>151F for 45 mins
Mash out at 170F (meh, didn't do it)
Sparge with 170F water to 6gal

7 days fermentation at 68F
Dry hop with .25 oz Centennial & .25 oz Hallertau for 3 days

Data Points [ + ]
178	note: 1.035 @ 60F @ 6gal (vol correct?) 3.5gal ferment normally ~0.5gal ferment w/wild yeast culture Ferment Temp: 76F, sucks but that's summer date: 06/26/2010 SG: 1.039 @ 60F
179	note: * 12day ferment * did not rack to 2ndary * added 0.35oz Centennial dry hop date: 07/08/2010 SG: 1.0xx @ 60F
180	note: kegged w/3.5oz priming sugar (to compensate for the leak I seem to have) date: 07/11/2010 SG: 1.0097 @ 60F
181	date: 07/11/2010 note: wild fermented, 3x12oz bottles and 2x500mL, ~3/4tsp corn sugar priming SG: 1.077 @ 60F