Weissbier #2- Red
This is the same Weissbier with a few brewing firsts. This will be the first time I’ve brewed on back-to-back days. I brewed yesterday with a few of the usual suspects (Charlie, Rich), and today I’m doing it with just the help of Emma and Christine. This will also be the first time re-pitching yeast. My plan is to rack all the beer from yesterday into a secondary fermenter leaving the yeast cake and perhaps a couple quarts of beer behind to start this one. It will over-pitch this beer and will likely make the most significant difference in the final product. The only other change is that this wheat malt is red, rather than the white we used yesterday. I’ve used both in the past and couldn’t tell much difference in terms of flavor.
- 5 pounds Pilsner malt
- 5 pounds wheat malt, red
- 8 oz crystal malt 10 L
- 8 oz dextrin malt (CaraPils)
Hops- 1.5 oz Hallertau 4.1%, 60 minutes
- Wyeast 3056 Bavarian Wheat Blend
- Yeast started 4 days ago, then pitched into 5 gallons of beer from yesterday, fermented 24 hours, and a good half gallon of that beer and yeast went into this beer
- 10 AM- Make coffee, crush grains, and begin heating water
- 10:45 AM- Mash in 122F; 30 minute protein rest
- mistake 1 from being alone- mashed in at 122 F and gave the tun a little heat. Started typing this entry and lost track of burner; mash go too hot, 134F; added 1 quart of cool water to reduce heat to 129 F
- 11:30 AM- Decoction 1- remove 40% of thickest part of mash to second kettle
- Raise second kettle to 158 F, hold 20 minutes for saccharification
- Keep rest mash at 122-127F
- Bring second kettle to boil; boil 30 minutes
- 12:30 PM- Recombine with rest mash; raise temp to 145-153F; hold for 30 minutes
- 1 PM-Decoction 2- Remove ¼ mash and slowly raise to boil for 15 minutes
- 1:30 PM- Recombine with rest mash; raise temp to 158-162F; hold 1 hour
- 2:30 PM- Mash out; raise to 170F and hold 10 minutes
- 3 pm- Lauter
- 10 minute settle. note- I think we didn’t settle yesterday & today the beer cleared up much quicker, way fewer chunks and immediately clear.
- 10 minute recirculation
- 10 minute run-off and then started sparge water, 5 gallons
- 55 minute lauter total
- 4 pm- Put kettle on to boil, 8 gallons of wort
- 4:30- hard boil
- 5:30- add hops, 1.5 ounces, 4.1% Hallertau for 60 minutes
- 6:30 pm- Cold break
- 7:30 pm- Pitch Yeast or rather drained wort into primary with 1/2 gallon of yesterday’s beer and yeast.
- Starting Gravity – 1.054, just like yesterday and a very good number
- Again collected nearly 7 gallons of wort, too much really but gravity is ideal.
- Sample was good. Good flavor and color; the color on this is slightly darker, presumably from the red wheat malt.