All Grain Yeast:
WLP300 Yeast Starter:
1l Batch Size (Gallons):
5.5 Original Gravity:
1.046 Final Gravity:
12-14 Boiling Time (Minutes):
pale straw Primary Fermentation (# of Days & Temp):
14/68F Secondary Fermentation (# of Days & Temp):
none Tasting Notes:
strong banana notes with a nose of sourdough bread.
this recipe is very very simple. If you do BIAB no rice hulls are needed. if you use a traditional MLT then add rice hulls to prevent a stuck sparge
9lbs German Wheat Malt (2 SRM)
1oz Saaz (aa 4%) for 60 minutes
1 pkg White Labs Hefeweizen yeast WLP300
I did a single decoction mash (my first decoction)
Since I do BIAB, I doughed in with 8 gallons of water at 126F to bring my mash temp to 122F for 30 minutes (Protein rest). I then took a 3.5 gallon decoction from the thickest portion of the mash. I raised the decoction temp to 155F and held there for 30 minutes. I boiled the decoction for 20-30 minutes and added it back to the main mash raising the temp to 155F. After a 30 minute rest at 155F I raised the main mash temp to 168 for 10 minutes to do a mash out. At this point I pulled the bag and let drain into a 5 gallon kettle with a colander to support it while draining. I squeezed the bag to get all liquid possible and added to the boil kettle. My starting volume was 6.5 gallons. Boiled for 60 minutes adding the hops according to the schedule. cooled and pitched the 1L starter I made the day before. Fermentation took off and was complete with in 4 days. I let it sit in primary for 2 weeks then bottled using 5.4 oz of corn sugar.
here's the results.