- Named for last summer's major construction project -- the shed for our new above-ground water tank.
5-June-2005
Recipe (for 5 gallons final volume)
6.0 | pounds | (50%) | Dingemans Pilsner Malt |
5.0 | pounds | (42%) | Great Western White Wheat Malt |
1.0 | pound | (8%) | Briess Red Wheat Malt |
1.0 | ounce | U.S. Hallertauer whole hops, 4.3% AA (60 minutes) | |
1.0 | ounce | U.S. Hallertauer whole hops, 4.3% AA (15 minutes) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP380 Hefeweizen IV Yeast, pitched at 68°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 38.25 quarts water treated with:
- 1 Campden tablet.
- 18 quarts mash water treated with:
- 3.6 ml 88% Lactic Acid.
Mash
- 18 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes)
Sparge
- 7.5 quarts water @ 210°F, drain
- 12.75 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 8 days, 65°F, Temperature peaked at 72 F during active fermentation.
- Secondary: glass, 12 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 3 weeks
- Ready to drink on 16-Jul-2005
Properties
Starting Gravity: 1.054 | Final Gravity: 1.014 |
Original Extract: 13.3°plato | Apparent Extract: 3.57°plato |
Real Extract: 5.41°plato | |
Alcohol: 5.2% by volume | (4.1% by weight) |
Apparent Attenuation: 73.2% | Mash Efficiency: 70% |
Bitterness: 20 IBU | Color: 5 SRM |
BU:SG: 0.37 | BV: 0.76 |
Tasting Notes
- 27-Aug-2005 -- Excellent, as always. Fantastic banana and clove flavors, great head, very smooth and easy to drink. The yeast clears after a couple months, but it still tastes fantastic.
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