Rodan
Well-Known Member
HI!
I am about to attempt my first all grain 5 gallon recipe for a traditional German Hefe-Weizen.
Im using 70% wheat to 30% pale two row. Approximate IBU is 15 through Hallertauer hops. Im also going to use Wyeast strain 3068 (2.5 months old).
My question involves proper mashing steps. The recipe suggests a decoction mashing and outlines the procedures. However, i want to simplify things a little and do a step mash process.
Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.
Any one see any definite problems? I belive that i covered all to nessesary temp for conversion right?
Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?
The rest of the process is reasonably straigh forward (boil and hopping and cooling)...
Any tips will be MUCH appreciated! Thanks for helping out an all-grain newbie!
I am about to attempt my first all grain 5 gallon recipe for a traditional German Hefe-Weizen.
Im using 70% wheat to 30% pale two row. Approximate IBU is 15 through Hallertauer hops. Im also going to use Wyeast strain 3068 (2.5 months old).
My question involves proper mashing steps. The recipe suggests a decoction mashing and outlines the procedures. However, i want to simplify things a little and do a step mash process.
Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.
Any one see any definite problems? I belive that i covered all to nessesary temp for conversion right?
Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?
The rest of the process is reasonably straigh forward (boil and hopping and cooling)...
Any tips will be MUCH appreciated! Thanks for helping out an all-grain newbie!