Batch #26: DunkelWeizen
Brewed on request for a pre-christmas party, this is a repeat of an
previous batch, with a different yeast and
a new system.
Recipe
Grain Bill
- 5 lb. Weyermann Dark Wheat
- 5 lb. Durst Munich
- 4 oz. Weyermann Chocolate Wheat
Hops
- 1 oz Hallertauer Leaf hops (4.0% AA) @60 minutes
Yeast
WLP300 Hefeweizen Yeast, no starter
Mash
Single infusion mash, 60 minutes at 149-150F
Vitals
- OG: 1.045
- FG:
- Calculated IBUs: 14
- Carbonation:
Timeline
Brew day: November 29, 2003
- 10:04 Mash-in at 149-150F, with 3 gallons of water.
- 11:04 Start fly-sparging with 180-190F water
- 11:29 Finish sparging, collected about 6.75 gallons
- 12:43 Vigorous boil starts
- 1:00 Add hops
- 2:00 Begin chilling/racking
- 2:20(?) Finish chilling/racking, total about 5.5-5.75 gallons in fermenter.
Placed in upstairs closet to ferment, 65-70F range.
Racked to 5 gallon carboy, 12/3/03, about a half gallon left over. Needed blow-off tube on carboy.
Tasting notes
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