Batch #35: Dunkel-Weizen
My first outdoor brew with my new "patio stove" dual-propane burner.
This was a real time-saver, and made clean-up so much easier.
Recipe
Grain Bill
- 5# Weyermann Dark Wheat malt
- 5# Weyermann Pale Wheat malt (oops! should have been dark)
- 6# Durst Light Munich malt
Hops
- 1.5 oz US Hallertau (2.8% AA) @60 minutes
Yeast
Wyeast 3068 Weihenstephan Wheat yeast, 1.5qt starter
Mash
(Roughly) the Fix 40-60-70 schedule. 30 minutes at 111-114F,
30 minutes at 140F, 30 minutes at 158F.
Vitals
Bottled batch:
- OG: 1.050
- FG:
- Calculated IBUs:
- Carbonation:
Kegged batch:
- OG: 1.042
- FG:
- Calculated IBUs:
- Carbonation:
Timeline
Brew day: June 26, 2004
- 9:34 am: Mash-in @111-114F (1 qt/lb. 118F water)
- 10:04 am: Add about 2.5 gallons boiling water to raise mash to 140F. Start heating sparge water in 6g pot on other burner.
- 10:39 am: Directly heat mash to 158F. Start another batch of sparge water on other burner.
- 10:47 am: Mash at 158F
- 10:51 am: Mash goosed back up to 158F from 154F.
- 11:06 am: Second batch of sparge water is heated.
- 11:16 am: Transfer mash to lauter tun with foundation water and several generous handfuls of oat hulls.
- 11:22 am: Begin vorlauf/sparge.
- 11:39 am: Stuck....
- 11:52 am: Stuck again...
- 12:07 pm: Split between 10g and 6g pots
- 12;21 pm: On to boil.
- 12;44 pm: Boiling!
- 1:00 pm: Add hops.
- 2:00 pm: Flame-off, begin rack and chill.
- ~2:20 pm: 10g pot transferred.
- ~2:45 pm: 6g pot transferred.
- 3:12 pm: 6g pot OG 1.050 (to be bottled), 10g pot OG 1.042 (to be kegged).
- 3:35 pm: Pitched yeast.
July 4, 2004
Transferred to kegs. 1.050 keg set aside for later bottling, 1.042 keg force-carbed and put on-line.
Tasting notes
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