Greg's brewing log Brew 47, Weißbier

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Date started:   23 January 2005
Volume:         28 litres

3.537 kg        Münchner Wheat Malt, 15 EBC
1.504 kg        Hoepfner Pilsener Malt, 3.5 EBC
0.200 kg        Rice hulls

                Wyeast 3068 Weihenstephaner Weizen, from starter dated 1 December 2003 (!)
1 g             Wyeast yeast nutrient
2.00 g          MgSO4
2.00 g          CaSO4

13 g            Pride of Ringwood 10.1% AA, 60 min

• 9:53 add grain to 13 litres water at 47°. Resultant temperature 44°.
• 9:38 Temperature 43°. Heat.
• 9:51 Temperature 64°.
• 11:11 Decoct 5.8 kg, heat.
• 11:15 Decoction temperature 72°.
• 11:50 Decoction temperature 69°. Heat to boil.
• 12:04 Decoction returned to main mash, resultant temperature 74°.
• 12:24 start sparge, initial runnings > 23% Brix, pH 5.5.
• 13:12 Sparge finished, final runnings 1.6%, pH 6.1
• 13:20 Boil
• 13:22 Add PoR, minerals.
• 14:10 Add nutrient, cooler
• 14:22 Cool
• 14:46 Begin aerate.
• 15:00/15:044 End aerate, cool
• Cooled to 16°, then ...
• 19:15 pitched at 19°

Actual volume:             28 litres

Calculated values:

Initial density:           1045
Brix:                      11.2
Final density:             1013
IBUs:                      18
EBC:                       14
Potential ethanol:         4.79 v/v
                           3.75 w/v

Colour:                    14° EBC

Actual values:

"Brewhouse efficiency":    83% (reverse ProMash, based on %Brix)
Initial density:           1043
Brix:                      11.2
pH:                        5.4


Date      time     freq
24.  I     8:45     0.054
          19:15     0.75
25.  I     7:20     0.59
          21:10     0.37
26.  I    10:00     0.32
          20:00     0.25
27.  I     8:20     0.092
29.  I     9:30     0.059
          11:20     racked
                    SG 1013
                    6.3% Brix
                    pH 4.2
                    taste uninteresting, somewhat acid

3.  II.  2005    Bottled with 270 g saccharose (10 g/l)

        Before priming:
                SG      1009
                Brix    5.9%
                pH      4.2

        After priming:
                SG      1018
                Brix    6.8%
                pH      4.2

Bottling statistics:
        Bottles         size      total
         39              0.5       19.5
         19              0.375      7.175

Total                              26.675

Fermentation temperature

Notes

• Following an idea from Thomas Hamann (“let the yeast suffer”), I pitched this beer at a relatively cool temperature and raised the temperature slowly.