Ingredients
2 Kg DINGEMANS PILSEN MALT
3 KG DINGEMANS WHEAT MALT
0.5KG DINGEMANS CARAVIENNA
10.00 gm Hallertauer Hersbrucker [1.60 %] (90 min) Hops 1.7 IBU
40.00 gm Eldorado [15.80 %] (15 min) Hops 27.8 IBU
35.00 gm Eldorado [15.80 %] (0 min)
25.00 gm Eldorado [15.80 %] (Dry Hop)
NBS WEISS YEAST 12G
Target Volume 25L @ 1.051
For the mash schedule i went with the one of Speidels website for their 38C Wheat beer and is as follows:
Start mashing 38 °C › Start mashing
Step 1 62 °C › 30 min
Step 2 72 °C › 40 min
Step 3 78 °C › 10 min
Here's the usual set of pics:
Mashing in, for some reason wheat malt seems to take up less space in the malt pipe and is a lot easier to stir than 5.5kg of all barley malt:
Just after switching the pumps on:
Hops measured out. The El Dorado hops were very sticky and had a sweet almost sickly smell. Quite different to the other US hops i have used.
Mash all done:
Re-hydrating yeast. I was a little worried that the yeast didnt foam up like S04 did in the last brew and just sank but after consulting the internet decided not to worry. On Danstars website in the Q&A they comment "occurrence of foam during dehydration is not an indication for more active yeast". Although i don't know the source of this yeast i figure the same would apply to most dried yeasts. I have a pack of T58 on standby just in case.
Gravity reading @ 1.048.
Cooling:
Leftovers:
Twins:
A nice smooth brewday, efficiency was a little low at 70% but not entirely unexpected as it sometimes drops when i brew a wheat beer. I Ended up with 25L of wort at 1.048. There is already activity from the air lock and once the bulk of the fermentation is over i will dry hop with the remaining 25g of El Dorado.
