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German Style Hefeweizen

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	1.00		36	36	Wheat
	1.50		36	54	2-Row
	0.25		30	7.5	Barley Flakes
	-----------	---	------	------
	2.75		NA	97.5	Totals

	Mini Mash Extract Potential 1:
		97.5 GU * 68% / 3.5 Gal = 19.3 GU/Gal

	Mini Mash Extract Potential 2:
		97.5 GU * 68% / 5 Gal = 13.3 GU/Gal

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

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	5		45	225	Scotts Wheat DME
	-----------	---	------	------
	5		NA	225	Totals

	Extract Potential:
		225 GU * 100% / 5 Gal = 45 GU/Gal

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1 oz		60 MBEOB	23	3.8	Hallertauer
	1 oz		30 MBEOB	19	3.3	Hersbrucker

Yeast:
	White Labs Hefeweizen Ale, WLP300 (35 ml, liquid)
		Attenuation:  72-76
		Flocculation: Low
		Optimum F Temp: 68-72

Priming:
	4.50 oz dextrose

Estimates:
	Initial GU:	58.3
	Initial SG:	1.056
	Final SG:	1.018
	ABV:		4.978%
	Ageing:		4 week(s), 1 month(s)

Brewing Dates:
	Brew / 1st F:	03/07/2005 (8), yeast pitch at 9:40 pm
	2nd F:		03/15/2005 (18 / 26)
	Keg:		04/02/2005 (31 / 57)
	Tap		05/03/2005 (29 / 86)
	Fin:		06/01/2005

Aged:
	36 days, 5.1 week(s), 1.2 month(s)
					(57 - 21)

Measurements:
	Wort Boil Time:		60 min

	Starting Mash Water:	3.50 Gal
	Boiled Wort Volume:	2.43 Gal
	Evaporated Water:	1.07 Gal
	Average Wort Volume:	2.97 Gal
	1st F Wort Volume:	5.00 Gal (added 2.34 Gal)

	Wort Pitch Temp:	106 F
	Fermenter Water Temp:	69.6 F
	Wort Yeast Pitch Temp:	86.1 F

	Mini Mash SG:		1.014 (estimate high by 5 GU)
	1st F SG (OG):		1.055 (estimate high by 3 GU)
	2nd F SG:		1.012
	Keg SG:			1.012
	Tap SG (FG):		1.010 (estimate high by 8 GU)

	2nd F pH:		4.48
	Keg pH:			4.33
	Tap pH:			4.32

Calculations:
	ABV:			5.90%
					(1.055 - 1.010) * 131
	Apparent attenuation:	78.2%

	Mini Mash GU/Gal:	9.8
					14 GU * 3.5 Gal / 5 Gal
	Malt GU/Gal:		45.2
					55 GU - 9.8 GU

	Wort SG (Wg):		1.113
					55 GU * 5 Gal / 2.43 Gal == 113 GU
	Cg:			1.315
					1 + ((1.113 - 1.050) / 0.2
	IBU:			17
					7,489 / (5.00 Gal * 1.315)) * (
						(1 oz * .038 AA * 0.23) +
						(1 oz * .033 AA * 0.19)
	BU:GU Ratio:		0.31
					17 IBU / 55 GU


Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal carboy secondary
	- dipped mini-mash bag 7 times with 20 second intervals of
	  soaking and draining.
	- boiled the wort on two burners with no lid.
	- aerate wort for 20 minutes with 2 micron aeration stone
	  and a TeraTec DW12 pump.

Fermentation Notes:
	- pitched yeast at 9:40pm.
	- using a blow off hose instead of a airlock.
	- fermentation began sometime between 3:30 am to 8:30:am
	  on 03/08/2005, 6 to 11 hours after pitching the yeast.
	- by 8:30 am on 03/08/2005 the fermentation rate was over
	  a bubble a second.
	- in the evening on 03/09/2005 the fermentation rate was
	  still over a bubble a second.
	- by 03/10/2005 in the evening the fermentation was complete
	- wort was still bubbling slightly via the blow off hose
	  before i transfered it to the secondary fermenter

Notes:
	- while cleaning out the primary fermenter i was overwhelmed
	  with the smell of bannanas.
	- started a procedure of bleeding of keg preassure to 7 or 8 psi
	  and then shaking the keg to agitate the yeast.  did this on
	  a semi-daily basis.  (when keg preassure reached 12 psi or
	  above.)


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