Recipe Type: All Grain Yeast: WLP 320 American Hefe Yeast Starter: BIG Batch Size (Gallons): 15 Original Gravity: 1.055 Final Gravity: 1.015 IBU: 11.8 Boiling Time (Minutes): 60 Color: 3.8 Primary Fermentation (# of Days & Temp): 7-ish Additional Fermentation: 2 weeks conditioning minimum after bottling/kegging Secondary Fermentation (# of Days & Temp): 14-ish
Pistols 'n Pesos Southwestern Wheat ...been listening to Banditos by the Refreshments...
American Wheat by request of my BMC drinking friends
Brewhouse Efficiency: 75.0
14 lbs German Wheat Malt
13 lbs German Pilsner (2 Row)
1 lbs 8.0 oz Rice Hulls
1 lbs 8.0 oz Desert Blossom Honey (at flameout)
2.25 oz Tettnang (60 min)
White Labs #WLP320 Yeast - American Hefeweizen Ale
Mash: 48 quarts water to 30.5 lbs grain
Acid Rest: 99.0 F 20 min
Protein Rest: 122.0 F 30 min
Maltose Rest: 147.0 F 90 min
Decoct 11.51 qt of mash and boil it
Saccharification: 160.0 F 70 min (temp should be achieved by adding decocted mash)
Mash Out: 170.0 F 10 min
Estimated Alcohol by Vol: 5.3 %
Serve with a slice of lime (on the side, please, not in the beer) on a hot New Mexico day.
Just pulled my first decoction ever with this brew. For those who are afraid...don't be. I eyeballed the amount to decoct, boiled gently for about 25 mins (during the last 25 mins of my rest at 147), and added it back to the mash. Undershot 160 by a few degrees, but that's what the steam rig is for.
Now, just cross your fingers for me that I don't get a stuck sparge since I couldn't get rice hulls in time for brew day. I'm guessing the barley hulls will create enough of a filter bed - the mash is well mixed.