Ingredients
This is a 10 gallon batch, designed for a 1.048 OG assuming 75% mash efficiency. IBUs clock in around 44.5.
| 6lbs. Pale Malt |
| 6lbs. Wheat Malt |
| 2.5lbs. Munich Malt |
| 2oz Hallertau (3.2%AA) |
| 2oz Tettnang (4.7%AA) (dry hop) |
| 2oz Grains of Paradise |
| WLP558 Belgian Wit Liquid Yeast |
Mash Method
April 17, 2010
We struck when our strike water reached 165°F, and our initial mash temp readings were ~162°F. This caused some alarm, but after stirring considerably, the temperature settled in at 153°. We were able to maintain this temperature all throughout the mash (ranging from 151-154°), which wound up being perfect. After our hour long mash, we mixed, vorlaufed for 15 minutes and lautered into the boil pot. We then sparged with 9.7 gallons of ~170°F water, mixed and vorlaufed for 15 more minutes before lautering that into the boil pot for an 11 gallon boil.
Brew Method
April 17, 2010
We achieved a most excellent hot break. Everything at this point is going perfectly well.
T=60min
Added 2oz Tettnang (4.7%AA)
T=45min
Added 2oz Hallertau (3.6%AA)
Added 2lbs Light Belgian Candi Sugar
T=30min
Added 2oz Tettnang (4.7%AA)
T=15min
Added 2oz Hallertau(3.6%AA)
T=0min
Killed the heat and stirred to whirlpool. All runnings coming out of the counterflow chiller were terrible. Our OG was 1.028. We saw, upon emptying the mash tun, that there was a THICK (1/2") layer of wheat protein underneath the false bottom, below the level of the spigot. Our presumption is that we did not mix the mash enough, and that our sugars all wound up getting trapped by the proteins in that mess.
Huge disappointment. We wound up with 9 gallons total. Crap.
Fermentation
April 17, 2010
Two fermenters, bubbling away happily.
May 2, 2010
Racked to secondary.
Bottling
Notes
- Mix the mash a lot more when brewing with wheat
- Perform a protein rest when brewing with wheat
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