Carriage House Hef...
All Grain Recipe
Submitted By: mjaadland (Shared)
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|Brewer: M.J. Aadland|| |
|Batch Size: 5.00 gal||Style: Weizen/Weissbier (15A)|
|Boil Size: 6.48 gal||Style Guide: BJCP 2008|
|Color: 5.4 SRM||Equipment: Matt's Equipment|
|Bitterness: 12.2 IBUs||Boil Time: 60 min|
|Est OG: 1.053 (13.1° P)||Mash Profile: My Decoction|
|Est FG: 1.016 SG (4.2° P)||Fermentation: Primary with 4 day crash|
|ABV: 4.8%||Taste Rating: 30.0|
||Wheat Malt, Ger (2.0 SRM)
|3 lbs 12.00 oz
||Pilsner (2 Row) Ger (2.0 SRM)
||Munich Malt - 20L (20.0 SRM)
||Hallertauer [4.8%] - Boil 60 min
||Safbrew Wheat (DCL/Fermentis #WB-06)
Taste NotesOne of the best Hefs I brewed yet. A bit more work on the mash but well worth the time.
Notes1. Mashed in at 114 F for ferulic acid (a precursor for the molecule that gives the spicy clove character) using 2 qrts of water per pound of grain.
2. After 15 minutes - up to 125 F for a protein rest
3. 10 minutes- up to 144 F to start the conversion of starches into sugar.
4. 10 minutes into the Saccharification rest I pulled about 1/3 of the mash (thicker than the mash, but still with plenty of liquid and heated it to a boil over 30 minutes.
5.After boiling the decoction for 10 minute I added the decoction back to the main mash for a second, warmer, Saccharification rest at 161 F to finish off conversion. I let the mash rest here for 20 minutes before proceeding with the brew.