The Blacksmith

One of my favourite styles, and also the first style I brewed all-
grain. Tried a few different things here: the single decoction just
out of curiosity, the unmalted wheat (flour) for extra crispness
and protein (for haze and head-retention), and an hour-long acid
rest (44ºC) to encourage clove-phenolics. I hope some of it works!

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	The Blacksmith		Style:	Weizen/Weissbier
Type:	All grain		Size:	21 liters
Color:	5 HCU (~4 SRM)		Bitterness:	11 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	CaCl2 to ~70ppm Ca++ (1 tsp in mash, 1.5 tsp in sparge)
Grain:	1.5kg Australian wheat malt 1.4kg Australian Pilsner malt 500g German Munich malt 500g plain wheat flour 150g German CaraHell
Mash:	88% efficiency
	-- Mash in with 2L/kg water at 51ºC for 60min rest at 43-45ºC. -- Infuse with another 1L/kg of boiling water for 10min rest at 50-53ºC. -- Take 1/3 thick decoction and raise to 70-71ºC until converted. -- Bring decoction to the boil and boil for 15min. -- Return to mash and stabilise temp at 66ºC, hold for 60min. -- Infuse with boiling water to maintain temp. No mash out.
Boil:	90 minutes	SG 1.042	27 liters
Hops:	15g Tettnanger (4.2% AA, 75 min.) 10g Tettnanger (4.2% AA, 10 min.)
Yeast:	1.0L active starter of 2nd generation Wyeast 3068 yeast.
Log:	-- Fermented at 19-20ºC. -- Primed with 2.5L reserved wort (spiese).

Recipe posted 11/10/04.