Brew Date: 10-18-2018
Malts:
1.2 lb. Red Wheat
0.4 lb. 2-Row Malt
0.4 lb. Munich 10L
2.4 oz. Caramel 60L
1.6 oz. Carapils
0.8 oz. Black Malt
PPG
37 / 33.3
38 / 11.4
35 / 10.5
34 / 3.8
36 / 2.7
25 / 0.9
DP
180
140
40
0
0
0
Deg L
2.5
2
10
60
1.5
550
Bill%
52.2
17.4
17.4
6.5
4.3
2.2
Adjuncts: None
Calc OG: 1.062 BE: 75% DP: 125 SRM: 20 IBUs: 25 TGW: 2.3 lbs.
Hops:
Amount
3.0g
2.0g
2.0g
Time
60
30
10
%Alpha Acid
10.8
5.5
4.5
Calc IBUs
18
5
2
Yeast: Safbrew WB-06
Water Adjustment:
• Tap Water Profile (ppm): Ca=4 Mg=2 Na=69 Cl=11 SO4=15 CaCO3=128 HCO3=153
• Target Water Profile (ppm): Ca=124 Mg=11 Na=41 Cl=149 SO4=150
• Steps to Achieve Target Water Profile:
- Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)
- Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)
- Add 1.7g CaSO4, 2.8g CaCl2, 1.0g MgSO4
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.3, Post-Fermentation pH = 4.2
Procedure:
Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 3g Magnum, boil for 30 min. Add 2g Willamette, boil for 20 min. Add 2g Tettnang and flocculant, boil for 10 min. Turn off heat. Chill pot to 67F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.062
Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 69F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 1 degree every 24 hours until carboy is 72F, then remove from the fermentation chamber. Allow fermentation to continue 2 more weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.007 ABV = (1.062 - 1.007) x 131.25 = 7.2%
Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Nice head, great flavor, very enjoyable.