I'll get right to it. I'd love to hear how you would have done things differently/what I did wrong/what I did right.
Recipe is one I "created" after reading EVERY wheat/wit/hefe recipe I could get my hands on.
5lbs Wheat LME (65-35)
1lb Flaked Wheat
1lb Dingemans Pilsner
1oz hallertauer 4.2% 60min
.5oz " " 15min
.5oz " " 0min
.5oz crushed coriander seed 15min
.5oz sweet orange peel 15min
Wyeast 3942 Belgian Wheat
According to Beersmith:
OG 1.047
FG 1.011
color 6.6
IBU 16.5
So the Mash was just the 1lb of pilsner and 1lb of flaked wheat. I decided to do a protein rest so I mashed in with 1q/g at 139F to reach 125F (I was shooting for 122F) for 30 mins. Then I added 1.5 q/g to try to get to 156F. I don 't remember what the water temp was, i used whatever Beersmith told me to use, but the mash temp came in low, about 148F. being worried about water volume I did 3 1 pint decoctions in a row to get to 154F. so all in all 10 mins at 148F, and then 20 mins at 154F. after that I opened the valve to start collecting the runnings and started the batch sparge with 2q/g in 1 pint increments with 180F water, when the water level dropped to the top of the grain bed. I also vorlaufed for a while before sparging just because the decoctions I was pulling out had a lot of pretty big chunks. I don't know my pre-boil volume, and i don't know the pre-boil gravity. The iodine test i did after 30min of sacc rest looked good at first so I started sparging, but when glanced at the plate later the grains had black staining, so maybe I should let the iodine soak in a little in the future. My measured OG was 1.046, and FG was 1.010, so I must not have messed anything up to badly! Beersmiths color is SPOT ON. I find it a little spooky that a computer can produce a dead accurate color based on a recipe. Really neat!
Questions I have:
I used 1 quart/gallon for mash-in / protein rest, 1.5 quarts/gallon for sacc rest, and 2 quarts/gallon for sparging. I found these numbers in a post here. Does this sound accurate?
It seems that based on my iodine test that i probably should have let the sacc rest go for an hour?
The taste is a little too hoppy, but i can't decided if it's too bitter, or if that last half ounce at the end added some flavor i don't like- any guidance?
The Wyeast 3942 is really banana-y, which is fine, but not what i was going for, i just ordered some stuff to do this recipe again and this time i ordered american wheat #1010. we'll see what the difference is like.
critique away, i'm really looking forward to improving my technique!
Recipe is one I "created" after reading EVERY wheat/wit/hefe recipe I could get my hands on.
5lbs Wheat LME (65-35)
1lb Flaked Wheat
1lb Dingemans Pilsner
1oz hallertauer 4.2% 60min
.5oz " " 15min
.5oz " " 0min
.5oz crushed coriander seed 15min
.5oz sweet orange peel 15min
Wyeast 3942 Belgian Wheat
According to Beersmith:
OG 1.047
FG 1.011
color 6.6
IBU 16.5
So the Mash was just the 1lb of pilsner and 1lb of flaked wheat. I decided to do a protein rest so I mashed in with 1q/g at 139F to reach 125F (I was shooting for 122F) for 30 mins. Then I added 1.5 q/g to try to get to 156F. I don 't remember what the water temp was, i used whatever Beersmith told me to use, but the mash temp came in low, about 148F. being worried about water volume I did 3 1 pint decoctions in a row to get to 154F. so all in all 10 mins at 148F, and then 20 mins at 154F. after that I opened the valve to start collecting the runnings and started the batch sparge with 2q/g in 1 pint increments with 180F water, when the water level dropped to the top of the grain bed. I also vorlaufed for a while before sparging just because the decoctions I was pulling out had a lot of pretty big chunks. I don't know my pre-boil volume, and i don't know the pre-boil gravity. The iodine test i did after 30min of sacc rest looked good at first so I started sparging, but when glanced at the plate later the grains had black staining, so maybe I should let the iodine soak in a little in the future. My measured OG was 1.046, and FG was 1.010, so I must not have messed anything up to badly! Beersmiths color is SPOT ON. I find it a little spooky that a computer can produce a dead accurate color based on a recipe. Really neat!
Questions I have:
I used 1 quart/gallon for mash-in / protein rest, 1.5 quarts/gallon for sacc rest, and 2 quarts/gallon for sparging. I found these numbers in a post here. Does this sound accurate?
It seems that based on my iodine test that i probably should have let the sacc rest go for an hour?
The taste is a little too hoppy, but i can't decided if it's too bitter, or if that last half ounce at the end added some flavor i don't like- any guidance?
The Wyeast 3942 is really banana-y, which is fine, but not what i was going for, i just ordered some stuff to do this recipe again and this time i ordered american wheat #1010. we'll see what the difference is like.
critique away, i'm really looking forward to improving my technique!