Brew Date
August 15, 2009
Tap Date
October 10, 2009
Attenuation
73.6% apparent
60.1% real
Fermentables
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
British Pale Chocolate
Thomas Fawcett and Sons0.50 lbs|3.6%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Hops
0.45 oz
Magnum 13.1%
60 min Boil
Yeasts
1 pkg
American Hefeweizen AleWLP320
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
155°F
Step 3
Mash Out10 min
168°F
Fermentation and Aging
Water Profile Denver, Colorado
General Info
This is the first time I'm using the 16 gallon plastic fermenter. It will be nice to have a single, ten gallon batch fermenting in one primary. Naturally, the beer will be separated at secondary, which will give me a great opportunity to let one go "as is" and possibly add some fruit to the other. I'm thinking cherries or blackberries for a brew with the level of sweetness and Special B characteristics this one has.
I intentionally chose the American Hefeweizen yeast strain to downplay the clove phenols and banana esters that are normally associated with the German varieties. I'm going for a more "clean" characteristic (which is not very Weizenbockish) that will let the malt shine through.
