…and we’re back!

After a summer break, I’m back and ready to write again.  I’ve done alot of brewing this summer, made several upgrades to the brewery (and several more coming up soon), and joined a local brew club.  So lots to look forward to coming up.

To get started here’s the latest recipe I’ve brewed.  It’s a slightly non-traditional HefeWeizen, formulated over on the Northern Brewer forum.  You can read the full thread for the evolution of the recipe here but be warned it’s up to 42 pages.

HefeWeizen – NB Brew Type: All Grain Date: 9/23/2008 Style: Weizen/Weissbier Brewer: Jimmy Batch Size: 6.00 gal Assistant Brewer: Boil Volume: 8.53 gal Boil Time: 60 min Brewhouse Efficiency: 70.00 % Equipment: 6 Gal Batch – Brew Pot (10 gal) and Igloo Cooler (10 Gal) Actual Efficiency: 69.01 % Taste Rating (50 possible points): 35.0 Amount Item Type % or IBU 6.00 lb Wheat Malt, Bel (2.0 SRM) Grain 52.17 % 4.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 39.13 % 0.75 lb Munich Malt – 10L (10.0 SRM) Grain 6.52 % 0.20 lb Caramunich Malt (56.0 SRM) Grain 1.74 % 0.05 lb Carafa II (412.0 SRM) Grain 0.43 % 19.10 gm Hallertauer Hersbrucker [4.20 %] (60 min) Hops 10.6 IBU 9.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 1.3 IBU 1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat Estimated Original Gravity: 1.050 SG (1.044-1.052 SG) Measured Original Gravity: 1.049 SG Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Measured Final Gravity: 1.012 SG Estimated Color: 7.3 SRM (2.0-8.0 SRM) Color Bitterness: 11.8 IBU (8.0-15.0 IBU) Alpha Acid Units: 4.1 AAU Estimated Alcohol by Volume: 4.91 % (4.30-5.60 %) Actual Alcohol by Volume: 4.82 % Actual Calories: 217 cal/pint Name: Double Infusion, Medium Body Mash Tun Weight: 9.00 lb Mash Grain Weight: 11.50 lb Mash PH: 5.4 PH Grain Temperature: 72.0 F Sparge Temperature: 168.0 F Sparge Water: 3.02 gal Adjust Temp for Equipment: TRUE Name Description Step Temp Step Time Acid Rest Add 10.35 qt of water at 121.0 F 111.0 F 20 min Saccrification Add 9.20 qt of water at 211.6 F 152.0 F 40 min Mash Out Add 9.00 qt of water at 208.8 F 168.0 F 10 min Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 3.6 (2.5-2.9 vols) Estimated Pressure: 19.9 PSI Kegging Temperature: 34.0 F Pressure Used: - Age for: 0.0 Weeks Storage Temperature: 34.0 F

Tagged as: bavarian, brewing, hefeweizen, recipes