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Four Grain Hefeweizen

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	1.000		35	35.0	American 2-Row
	0.500		38	19.0	American Wheat Malt
	0.500		29	14.5	Rye
	0.500		33	16.5	Oats
	-----------	---	------	------
	2.500		NA	85	Totals

	Mini Mash Extract Potential 1:
		85 GU * 68% / 4 gal = 14.5 GU/Gal

	Mini Mash Extract Potential 2:
		85 GU * 68% / 5 gal = 11.6 GU/Gal

	Adjusted Mini Mash Extract Potential 1:
		14.5 * 3.04 / 2.5 = 17.6 GU/Gal

	Adjusted Mini Mash Extract Potential 2:
		11.6 * 3.04 / 2.5 = 14.1 GU/Gal

	Cooking Time:
		155 F, 45 Min (time for soaking)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	5.3		45	238.5	Wheat DME
	-----------	---	------	------
	5.3		NA	238.5	Totals

	Malt Extract Potential:
		238.5 GU * 100% / 5 gal = 47.7 GU/Gal

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.07 oz		60 MBEOB	24	7.7	Perle
	1.07 oz		30 MBEOB	19	3.7	Hallertauer (US)

Yeast:
	White Labs Hefeweizen Ale Yeast WLP300 (35 ml, liquid)

Priming:
	5 oz dextrose

Estimates:
	Initial GU:	61.8
				(14.1 Grains EP + 47.7 Malt EP)
	Initial SG:	1.062
	Final SG:	1.010
	ABV:		6.81

Brewing Dates:
	Brew / 1st F:	01/07/2007 (13 / 13), yeast pitch at 11:36 pm
	2nd F:		01/20/2007 (13 / 26)
	Keg:		02/02/2007 (7 / 33)
	Tap		02/09/2007 (1 / 34)
	Fin:		02/10/2007

Aged:
	 13 days, 2 week(s), 0.5 month(s)

Measurements:
	Brewing Time:		?, 5:48 pm -> ?:??

	Mini-Mash Water:	4 qt, 1 Gal
					(~ 1.25 qt / 1 lb of grains)
	Sparging Water:		4 qt, 1 Gal
					(~ 1.50 qt / 1 lb of grains)
	Ending Mash Water:	1.4 Gal
	Lost Mash Water:	0.6 Gal

	Starting Mash Water:	4.00 Gal
	1st F Wort Volume:	5 Gal (added 1 Gal)

	Pre-Grain Water Temp:	166 F
	Mini Mash Rest Temp:	156 F -> 140 F
	Mini Mash Rest Time:	45 min, 6:00 -> 6:45
	Sparge Water Temp:	153 F

	Mini Mash Temp to Boil:	88 F -> Boiling
	Mini Mash Time to Boil:	54 min, 8:12 -> 9:06
	Wort Temp to Boil:	189 F -> Boiling
	Wort Time to Boil:	15 min, 9:23 -> 9:38

	Malt Weight:		84.75 oz, 5.3 lb

	DME weight:		48.65 oz, 3.04 lb

	Wort Boil Time:		74 min, 9:30 -> 10:44
	Wort Cooling Time:	45 min, 10:45 -> 11:30

	Wort Yeast Pitch Temp:	79 F

	Wort Aeration Time:	60 min, 11:38 -> 12:38

	Adjusted Mini-Mash GU:	17.6
	Adjusted Initial GU:	65.3
					(17.6 + 47.7)

	Mini Mash SG:		1.018 (estimate low by 0.4 GU)
	Starting Wort SG:	1.074
	Boiled Wort SG:		1.088
	1st F SG (OG):		1.062 (estimate off by 0 GU)
	2nd F SG:		1.017
	Keg SG:			1.019
	Tap SG (FG):		- (estimate high/low by ? GU)

	Mash Water pH:		8.29
	Mini Mash pH:		6.18
	Starting Wort pH:	5.74
	Boiled Wort pH:		5.54
	1st F pH:		5.60
	2nd F pH:		4.30
	Keg pH:			4.27
	Tap pH:			-

Calculations:
	ABV:			?
					(OG - FG) * 131
	Apparent attenuation:	?
					(OG - FG) / (OG - 1) * 100

	Mini Mash GU/Gal:	14.4 (estimate low by 0.3 GU, 2)
					18 GU * 4 Gal / 5 Gal

	Malt GU/Gal:		47.6 (estimate high by 0.1 GU)
					62 GU - 14.4 GU

	Wort SG (Wg):		77.5
					62 GU * 5 Gal / 4 Gal
	Cg:			1.0138
					1 + ((1.0775 - 1.050) / 0.2)
	IBU:			?
					7,489 / (5 Gal * 1.0138) * (
						(W1 oz * A1 AA * U1) +
						(W2 oz * A2 AA * U2) +
						(Wn oz * An AA * Un))
	BU:GU Ratio:		?
					IBU / OG GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal corney keg for secondary

	- Mash was extremly viscious and it took a very long time for
	  any water to filter through, so filtering and sparging took
	  a long time.

	- didn't realize that i was out of Servomyces :(

Fermentation Notes:
	- i setup the primary fermenter with a blow off tube since i
	  anticipated a rapid fermentation, but the fermentation was
	  extremly slow.  i never actually saw it bubble once.  even
	  if i agitated the fermenter i didn't get any bubbles.  after
	  a week i sampled the beer and it had a SG of 1.018.  i also
	  thought it tasted sour and off.  i figured that i had a
	  bacterial contaminiation since my last batch was also very
	  sour.  i took a sample of the batch and my last batch to sf
	  brewcraft and both griz and one of the other guys there tried
	  them both and assured me that everything tasted ok and i was
	  just crazy.  incedentily, we've also had a cold snap these
	  past few weeks with freezing temperatures outside, and it's
	  also gotten pretty cold in the house so it's possible that
	  it was just too cold for the yeast.

Notes:
	- i brought the keg out to a weekend sea ranch.  i tapped it
	  around 9 pm on friday night and it was finished during dinner
	  on saturday.  i just sat the keg right outside the balcony door
	  in the rain with tap hose and a co2 tank hooked up.  it wasn't
	  too cold outside (probably 50s) but people didn't seem to
	  mind.  everyone seemed to like it.

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