Brew Date: 08-17-2017
Malts:
PPG
43 / 43
37 / 5.2
35 / 4.9
38 / 5.3
DP
0
160
40
140
Deg L
3
3
10
2
Bill%
74.8
8.4
8.4
8.4
Adjuncts: 2 oz. Candi Sugar Clear Hard (5.75 points, 0L)
Calc OG: 1.064 BE: 75% DP: 64 SRM: 6 IBUs: 26 TGW: 2.2 lbs.
Yeast: Safbrew WB-06
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 2g Nugget, boil for 30 min. Add 3.5g German Perle, boil for 20 min. Add 3.5g Tettnang and flocculant, boil 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.063
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.004 ABV = (1.063 - 1.004) x 131.25 = 7.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Good German wheat beer. Try leaving out the candi sugar next time.