Batch 23 : House Hefeweizen (#5)

Specifics

Brew Date	6/7/2003
Secondary Date	N/A
Keg Date	N/A
Original Gravity	N/A
Mash Efficiency	N/A
Terminal Gravity	N/A
Alcohol Content	N/A
Batch Size	10 gallons

Comments

Very smooth brewday compared to the prior batch. Dough-in to fermentation in less than 6 hours. I put the finished product directly onto the yeast cakes from the previous batch, and had vigorous fermentation within 2 hours, and had to use a blowoff tube to prevent carboy bombs. As of Monday (6/9/2003), fermentation has slowed to a trickle, and I will likely rack to keg this weekend (6/14 or 6/15) for carbonation and cellaring in kegzilla. I used all Tettnang hops this time, hopefully giving a cleaner hop nose and smooth bitterness. Also, I left out the munich/vienna/crystal malts for a more pure wheat flavor. Taste tests to follow in a few weeks, if I remember to post them.

Recipe

Malt Schedule:

10 pounds	Briess Pale Malt
12 pounds	German Wheat Malt

Hops:

1 ounce	Leaf Tettnang (*)
1 ounce	Leaf Tettnang (#)
1 ounce	Leaf Tettnang (%)

Yeast:

Large Primary Sediment	White Labs WLP380 Hefeweizen IV
Large Primary Sediment	White Labs WLP320 American Hefeweizen

Method

Mash
- Dough in the grains for a target temp of 150°F.
- Test for starch conversion after 1 hour. It took 60 minutes to convert.
- Infuse water to Raise temp to 168°F, rest for 15 minutes.
Sparge
- Sparge with 170°F water to boil kettle. Collected ~14 gallons of wort.
Boil
- 60 Minute boil with hop additions at FWH(*), 35(#), and 10(%).
- Chill to 70°F using immersion chiller.
Fermentation
- Ferment in 2 carboys (each with separate yeast)
- Pitched at ~70°F