This was amazing the first time, so we’ll brew it again.
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
- 5.5 Gallons
- OG 1.049
- FG 1.012
- ABV 4.79%
- IBU 13.05
Final Stats
- 5.25 Gallons
- OG 1.051
- FG 1.012
- ABV 5.12%
- 75% Efficiency
- 76% Attenuation
Brew Day
Heat 8 gallons of water to 114°. (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 156°, reintroduce grains and continue mash at 153° for 90 minutes.
Remove “grain bag” and allow grains to drain.
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:
- August 30, 2019, Brew Day
- Ferulic acid rest was a couple of degrees warmer than planned, starting at 116° instead of the target 114°, leading to a final rest temperature of 113°. This is at the high end of the target range of 109°-113°, but should be fine overall.
- Final mash temperature was right on target and mash pH was adjusted to 5.3 using 1/2 tsp citric acid.
- Pitched yeast at 75°.
- 24 hours, large krausen has formed.
- 48 hours, gravity dropped to 1.015 and krausen has mostly dropped out.
- 72 hours, gravity dropped a bit more to 1.012
- 2019-09-18 – Kegged
