Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: 1000mL
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.005
IBU: 30.4
Boiling Time (Minutes): 60
Color: 4.5
Primary Fermentation (# of Days & Temp): 4 days @ 62
Additional Fermentation: 5 weeks lagering
Secondary Fermentation (# of Days & Temp): 10 days @ 68
Tasting Notes: see below...

Finally a beer worthy of the HBT database... This beer placed 1st in the Light Hybrid - Kolsch & American Wheat category. It then went on to score 3rd in the Best of Show Round. Overall score for this beer was 38:



Get this order from Brewmaster's Warehouse

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.8 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.8 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 2.4 %
2.00 oz Tettnang [3.50%] (60 min) Hops 28.5 IBU
0.50 oz Tettnang [3.50%] (15 min) Hops 1.9 IBU
Whirfloc

Mash:
Mash at was at 151 degrees for 60 minutes. WLP029 always attenuates very well for me, so this temperature plus the staggered fermentation really worked in this beer's favor.

Water Treatment:
My water is already fairly soft (30.7 ppm) however, I still subbed 3 gallons of RO water to soften it up a bit more. My first 6 gallons of water was RO/Tap water mixed 50/50, I didn't go straight RO water in the mash (not sure if it would matter). If I get a more detailed water report later I will update this thread.

Fermentation:
1. Fermented at ~62 for 4 days to subdue the esters slightly
2. Raise the temp slowly up to ~68 so the yeast would finish nice and dry.
3. Let this beer lager at serving temps for 4-5 weeks it will be awesome... don't skip this step.

The wheat malt is an approximation because I didn't actually weigh it, I just threw in whatever I had left .25 lbs is a pretty close number IMO.

Please adjust the grain bill to your system because my efficiency is around 70 and I know a lot of people here have better than that. Happy Brewing!!