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Date started:      30 November 2003
Volume:            25 litres

Initial density:   1046
Brix:              10.8% (top), 11.5% (bottom)
Wort pH:           4.7

Ingredients:

3 kg    Coopers Wheat Malt extract (50% wheat, 50% barley malt)
600 g   Wheat malt
150 g   Caramünchen
35g     Hallertauer Hersbruck pellets, 4% alpha acid
        Wyeast 3068 yeast

Mash wheat malt at 66° for 60 minutes.
Add Caramünchen for 15 minutes, sparge with 76° water.
Boil with hops for 60 minutes, cool to 38°, dilute with water to 24°.
Pitch

Fermentation progress:
30.XI   pm      23°     no activity
1.XII   am      21°     0.32 Hz
        pm      21°     0.76 Hz
2.XII   am      21°     0.50 Hz		fruity smell
        pm      21°     0.34 Hz
3.XII   am      20°     0.17 Hz
        pm      20°     0.085 Hz
4.XII   am      19°     0.047 Hz	sulphurous smell
	midday	racked.  Density 1011, 5.7% Brix, pH 3.4
	yeast smelt strongly sulphurous, but beer tasted
	very typically weißbierartig.  Looks like being
	a good one.

8.XII	midday 	20°	bottled with 265 g sucrose (11 g/l).  
			Density 1010, 6.4% Brix, pH 3.3.

Bottling statistics:
        Bottles size    total
        45      0.5 l   22.5  l
         6    0.375 l    2.25 l

        Total           24.75

Obvious mistakes

• Far too dark in colour, apparently from Coopers extract.