This is my second all-grain batch. The recipe is based on the "Hans Weissbier" from Charlie Papazian's book Microbrewed Adventures with a larger grain bill including the addition of some flaked wheat.
Ingredients:
- 6 lb two row pale ale malt
- 4 lb wheat malt
- 1/2 lb sour (acidulated) malt
- 1/2 lb flaked wheat
- 3/4 oz hallertauer hop pellets @ 60 min
- 3/4 oz hallertauer hop pellets @ 20 min
- tbl 5.2 ph stabilizer
- 1 tab whirlfloc @ 15 min
- 1 pkg munton's KreamyX for priming
The mash was a two-step infusion starting with a 30 min protein rest (132F) followed by a 40 min mash @ 152F. Roughly following the recipe's procedure I added 2gal 140F water to the grain and that worked out for the 132 temp. Then I added a little over 1 gal of boiling water mixed with the ph stabilizer to reach the mash temp of 152. This worked out.
Then I sparged with 170 water and had a bit of sticking. To get around the stuck sparge I used my long-handeld spoon to scrape some of the grain away from the screen. This worked and resulted in a pre-boil volume of ~6gal with pre-boil grav of 1.048.
After following the 60 min. boil schedule in the ingredient list I finished with just at 5gal @ OG: 1.055, which was a bit higher than the 1.048 called for in the recipe. Oh well, I *did* use more grain than the recipe called for, and the ph stabilizer seems to have helped with my efficiency.
After 9 days in the primary the FG was 1.010 and I bottled with 1 cup water boiled with the KreamyX primer. After 4 days in the bottle this beer was well carbonated and ready to drink.
This brew has a beautiful color and again the KreamyX is resulting in amazing head formation/retention. This beer is a bit more bitter than I like my wheat beers, and I still haven't decided if I like the sour from the acidulated malt. Nonetheless I think it's a good beer.
