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Good Friday Wheat
| Brewer: | John Tossberg | Email: | - | |||||
| Beer: | Good Friday Wheat | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 14 IBU | |||||
| OG: | 1.050 | FG: | 1.010 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Water: | Draw water 48hr before brew day. Add 2 camden tablets to remove chloroamine. | |||||||
| Grain: | 5.34 lb. German Pilsner 12.5 lb. Wheat malt 2 lb. Rice Hulls |
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| Mash: | 88% efficiency | |||||||
| Strike water @ 85°C. Dough in with 4 gallons 85°C water, temp @ 60°C. Add 1 gallon coll tap water. Temp @ 50°C. Hold 10 minutes. Pull 1st decoction. About 1/3 of mash. Begin to heat when temp hits 70°C. hold 10 minutes. Start heat, when reaches a boil, boil for 10 minutes. Add back to mash.Temp @ 67°C. hold 1 hour. Recirculate 3 gallons. Start sparge. Collect 13 gallons. Runnings @ end of mash were 1.012. |
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| Boil: | 75 minutes | SG 1.046 | 13 gallons | |||||
| Hops: | 3.8 oz. Ultra (2.1% AA, 75 min.) 1 oz. Ultra (aroma) |
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| Yeast: | 800ml Ottakringa yeast per each 6 gallon fermenter. | |||||||
| Log: | brew day 3/29/02 Fermentation inside @ Approx. 65 °F Pretty much done after 2 days. |
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Recipe posted 04/02/02.
