Liquisky
Well-Known Member
Any suggestions or observations would be appreciated since this is the first recipe I'm putting together myself.
I REALLY want banana flavor to shine through, so I have used suggestions I've gleaned from the web. Especially: https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
Here's my plan.
I'm using the water primer recommendations as the water in El Paso, TX is horrible for brewing. Using distilled water and adding 1/2 tsp CaCl to every 5 gallons. Plan to treat both mash and sparge water.
6 lbs Red Wheat (67.1% of grain bill)
2 lbs Pilsner (2 row) German (22.4% of grain bill)
12 oz Vienna Malt (8.4% of grain bill)
3 oz Acid Malt (2.1% of grain bill)
Going to use a large strainer bag in my 7 gal mash tun (round Igloo cooler) with false bottom so I'm skipping any rice hulls.
Mash plan:
Add 17.88 qt of 136.4F water for protein rest at 131F for 10 min
Decoct 3.57 qt of mash and boil, add back to mash for Maltose Rest at 145F for 45 min
Decoct 5.24 qt of mash and boil, add back to mash for saccrification rest at 162 for 30 min
Mash out: Decoct 2.48 qt of mash and boil it, add back to mash for temp of 168 for 10 minutes
(Plan to stir mash while heating to boil to avoid scorching the grains. Have water available to add to mash in case temps are missed (boiling and room temp treated water(with calcium chloride))
Drain mash tun (re-circulating until wort clears some) then batch sparge with 2.85 gallons of 168F water. Add water if needed for pre-boil volume of 6.5 gal.
Plan to boil vigorously for 90 min adding water if needed for post boil volume of 5.21 gallons.
Hops: Hallertau 0.60 oz at 45 min
Hallertau 0.40 oz at 15 min
(beersmith tells me it will be 13.6 IBU)
Yeast = Wyeast Labs #3068, 1L starter (I've heard you want to underpitch but the above website does not recommend it).
Plan NOT to Aerate
Ferment in 7 gal carboy with loose cloth on top in temp controlled chamber at 61F for for 1 week, then up the temp to 68 for 2 weeks, then Keg.
Figure I will not use a Whirlfoc tablet since we are shooting for cloudy beer. But don't know if I should use one or not.
OK. Any glaring issues with this plan?
Any advice on decoction mashes for a first timer?
Thanks in advance for any suggestions
I REALLY want banana flavor to shine through, so I have used suggestions I've gleaned from the web. Especially: https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
Here's my plan.
I'm using the water primer recommendations as the water in El Paso, TX is horrible for brewing. Using distilled water and adding 1/2 tsp CaCl to every 5 gallons. Plan to treat both mash and sparge water.
6 lbs Red Wheat (67.1% of grain bill)
2 lbs Pilsner (2 row) German (22.4% of grain bill)
12 oz Vienna Malt (8.4% of grain bill)
3 oz Acid Malt (2.1% of grain bill)
Going to use a large strainer bag in my 7 gal mash tun (round Igloo cooler) with false bottom so I'm skipping any rice hulls.
Mash plan:
Add 17.88 qt of 136.4F water for protein rest at 131F for 10 min
Decoct 3.57 qt of mash and boil, add back to mash for Maltose Rest at 145F for 45 min
Decoct 5.24 qt of mash and boil, add back to mash for saccrification rest at 162 for 30 min
Mash out: Decoct 2.48 qt of mash and boil it, add back to mash for temp of 168 for 10 minutes
(Plan to stir mash while heating to boil to avoid scorching the grains. Have water available to add to mash in case temps are missed (boiling and room temp treated water(with calcium chloride))
Drain mash tun (re-circulating until wort clears some) then batch sparge with 2.85 gallons of 168F water. Add water if needed for pre-boil volume of 6.5 gal.
Plan to boil vigorously for 90 min adding water if needed for post boil volume of 5.21 gallons.
Hops: Hallertau 0.60 oz at 45 min
Hallertau 0.40 oz at 15 min
(beersmith tells me it will be 13.6 IBU)
Yeast = Wyeast Labs #3068, 1L starter (I've heard you want to underpitch but the above website does not recommend it).
Plan NOT to Aerate
Ferment in 7 gal carboy with loose cloth on top in temp controlled chamber at 61F for for 1 week, then up the temp to 68 for 2 weeks, then Keg.
Figure I will not use a Whirlfoc tablet since we are shooting for cloudy beer. But don't know if I should use one or not.
OK. Any glaring issues with this plan?
Any advice on decoction mashes for a first timer?
Thanks in advance for any suggestions