BeerSmith™ Recipes and Web Editor

Notes

Brew day 8/22/23. Prep for Oktoberfest, so no honey used this time. Slightly hiigher munich. No chemicals aded - minimal impact on final water content. OG 1.048. 15 gallons. FG 1.009. Kegged 8/29/23: 3 kegs at 14.395529 gallons and 0.604471 gallons lost. Placed dunkelweizen on yeast. Recipe adjusted to increase banana esters per https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ Gambrinus honey malt used on first mash - didn't want to mill. LD Carlson honey malt on second - milled normally. Mash stuck at 131F step, so added 1 lb rice hulls and re-stirred with mash paddle. Appeared to be OK with full recirc flow when heating up to 145F step. 1.4 lbs of red wheat malt left after second batch. ~16 lbs pilsner malt left. First runnings (at ~3 gallons) was 1.065 at ~10 minutes. 1.066 at 6.5 gallons at ~20 minutes. 1.056 with 10 gallons at 31 minutes. 1.050 at 12.5 gallons at 35 minutes. Reduced flow to brew kettle. 49 minute runoff. 19.5 gallons, Post mash/pre-boil SG 1.036, 61.5% mash efficiency. Final runnings 1.010. Need to adjust. End pH was 7.4 - add acid on next batch to get pH 5.2-5.4 in mash water and sparge water. Post boil OG 1.040 on the first mash. for second batch: added 4 oz 10% phosphoric and 10 ml 88% Lactic Acid for pH adjust to 5.50; adjusted sparge water to pH 5.50 - 20 ml 88% Lactic Acid to 15 gal water Second batch initial runnings 1.065. 7 gallons at 20 minutes at 1.066. 9.25 gallons at 30 minutes at 1.070. Increased flow slightly. 40 minutes, 12.5 gallons, SG 1.060. 50 minutes, 17 gallons at 1.045. 56 minutes, 19.25 gallons, 1.041. Final runnings 1.015. 69.2% mash efficiency. Post boil gravity 1.048 and 17.1 gallons. Adjustments to consider for next iteration (after tasting): Bump up Munich to 5% from 2.5% if want a little more bready/toastiness/decoction feel. Consider leaving the honey malt out completely if not contributing to flavor - just go with real honey if looking for honey hefeweizen. Get a water sample that identifies Magnesium content of our water (new water profile of well and of treatment outlet - is sodium low enough to be able to use it wthout DI? Increase first wort hop IBU to 10. Consider removing the late addition hop. NaCL addition to increase chloride and hence malt character? Continue with acid use to reduce pH, unless different water source (treated or treated & DI) FG 1.012 - 6 full kegs, 1 of 2 gals