What the Hefeweizen, snow in April!?
Today’s plans were cancelled due to the weather. So, we’ll brew. 🙂
Grain Bill / Fermentables
- 6 lbs Pilsner
- 5 lbs Red Wheat Malt
- 1 lb Flaked Wheat
Hops
- 1 oz Hallertau (3.8% AA)
Yeast
- Mangrove Jack’s M20 Bavarian Wheat Yeast
Target Stats
- OG 1.049
- FG 1.012
- ABV 4.79%
- 5.5 Gallons
- IBU 13.05
Final Stats
- OG 1.055
- FG 1.020
- ABV 4.59%
- 63% Attenuation
- 5.25 Gallons
Brew Day
Heat 7 gallons of water to 117°. (All Dover city water with a campden tablet to remove the chlorine.)
Gently dough in grains until all grain is covered by water.
Mash grains at 110° for 20 minutes for ferulic acid rest.
Heat water to 157°, reintroduce grains and continue mash at 153° for 90 minutes.
Remove “grain bag” and allow grains to drain.
Rinse grains using a colander and get every last drop of wort potential.
Bring wort to a boil, add 0.75 oz Hallertau hops and continue boil for 45 minutes.
Add 0.25 oz Hallertau hops and continue boil for 15 minutes.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter and pitch yeast starter.
Allow beer 2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Bottle and wait another 1~2 weeks…
Enjoy!
Notes:
- April 7, 2018, Brew Day
- Adjusted mash pH to 5.3 using 5/8 tsp citric acid.
- Pitched yeast into 72° wort and dropped carboy into 65° heat sink. Fermentation room is 63.3°, which is a bit too low for this yeast.
- 18 hours, positive pressure in the airlock, after going negative from the cooling wort. No krausen, likely due to the low, 64°, fermentation room temperature. Began raising the temperature to 72° to hasten fermentation.
- 24 hours, small krausen has formed.
- 40 hours, full, fluffy, white krausen. 🙂
- d yas, fermentation room smells amazingly fruity.
- 4 days, krausen dropped out.
- 5 days, turned off additional heat source in fermentation room.
- 15 days, took final gravity reading. It smells amazing.