Weisshund Hefeweiss
Grain
2.5Kg Wheat Malt
2.0Kg Lager Malt
0.5Kg Munich Malt
Hops
50g Saaz 2.4% AA 13.6 IBU
Yeast
Danstar Munich 1 pack
Aiming for 23L at 1047, but ended up with 26L at 1045 which tells me my evaporation calculation needs to go back down from 12% per hour to 10% for the next brew.
Here's the pics:
Grain. Move along now. There's nothing to see here......it's all a bit pale really.
Mashed in. Hit my temperature exactly. I went for the single infusion rather than the step mash as the step calculations made my head hurt.
pH looks spot on too. I did the water treatment with CRS to leave about 100 mg/l CaCO3 as the "Brewing Classic Styles" book pretty much said anyting from 50 to 400 would be fine. (Which brings up another questions......under the Rheinheitsgebot thingy, can German brewers use water treatment salts? Or do they have to stick with the water they have?)
50g of Saaz for bittering.
First runnings. I was a bit worried about a stuck mash with this because of the 50% wheat, but it was as good as gold. Ran straight off, although I did start it slowly.
First Wort Hopping....
Set up to run off via pump and plate chiller. Straight through to 22C in about 8 minutes.
Pitched, added 1/2 tsp of yeast vit and aerated
Ended up with about 26L at 22C
Clart left over in the bottom of the kettle
Ended up around 1045.
All in all, a nice smooth brewday with no hiccups. I got a bit more, at a bit less OG than I wanted, but seeing as I never bothered checking the gravity during the boil, it's my own fault. Anyway, should end up at around 4.5-4.6% ABV depending on attenuation.
It's now fermenting away nicely at about 20C. The FV chamber is set to 18C, but with no active cooling, so this'll probably creep along in the low 20s until it settles down a bit.
