Well, this will be a miracle if this one ends up OK.
I'm brewing a Hefe with multi step infusions and I did just about everything wrong.
First, I went high on the protein rest at 130 deg instead of 122.
I hit the sach. rest dead on at 152, but this was supposed to be an equal
batch sparge and I wound up leaving all the water in the cooler.
So, I drained some into my keggle and then mashed out at 168 deg.
SG was 1.037, so, I'm going to boil for 90 min to get the gravity up to 1.044.
I'm just not sure what the missed batch sparge and higher initial protein rest will do.
If someone would like to step in and slap me in the back of the head, pls do.
I'd like to understand batch sparging with multi step mashing.
I think I should have lowered my water amounts intially, and then batched to make up the addt'l amount. Right??
Here's the recipe
Amount Item Type % or IBU
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.0 %
3.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 25.0 %
2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 16.7 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.3 %
1.00 oz Hallertauer [2.70%] (60 min) Hops 9.3 IBU
1.00 oz Williamette [4.00%] (15 min) Hops 6.8 IBU
5.00 gal Jackson, NJ Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 5.2 %
Bitterness: 16.1 IBU Calories: 229 cal/pint
Est Color: 5.1 SRM Color: Color
Mash Name: Double Infusion, Full Body Total Grain Weight: 12.00 lb
Sparge Water: 2.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 12.00 qt of water at 140.6 F 130.0 F 30 min
Saccrification Add 9.60 qt of water at 189.5 F 154.0 F 45 min
Mash Out Add 7.20 qt of water at 209.9 F 167.0 F 10 min