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Old 06-02-2007, 11:47 AM   #1
Cheesefood
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Big Malty Weizen
15-C Weizenbock



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 266.13 per 12.0 fl oz

Original Gravity: 1.079 (1.064 - 1.080)
|=======================#========|
Terminal Gravity: 1.020 (1.015 - 1.022)
|===================#============|
Color: 13.6 (12.0 - 25.0)
|=========#======================|
Alcohol: 7.87% (6.5% - 8.0%)
|======================#=========|
Bitterness: 22.47 (15.0 - 30.0)
|===============#================|

Ingredients:
6.5 lbs Schreier Two-Row Pale
6.5 lbs Belgian Wheat Malt
.75 lbs Biscuit Malt (Mout Roost 50)
.75 lbs 2-Row Caramel Malt 40L
.75 lbs Belgian Aromatic
1 oz Hallertau (6%) - added during boil, boiled 60 min
1.0 ea WYeast 1008 German Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m

00:34:33 Mash In - Liquor: 4.77 gal; Strike: 162.3 F; Target: 150.0 F
01:34:33 Saccharification Rest - Rest: 60.0 min; Final: 145.1 F
02:37:30 Single Decoction - Volume: 4.28 gal; Boil: 20 min; Target: 190.9 F
02:48:02 Mash Out - Heat: 10.5 min; Target: 168.0 F
03:33:02 Sparge - Sparge: 2.81 gal sparge @ 170.0 F, 5.72 gal collected, 45.0 min; Total Runoff: 5.86 gal

Results generated by BeerTools Pro 1.0.27
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Old 06-02-2007, 01:20 PM   #2
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Looks pretty good to me. Is this your first decoction?
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Old 06-02-2007, 02:05 PM   #3
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Nope, I decocted my Hefe.
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Old 06-02-2007, 06:01 PM   #4
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This has been fun so far.

I bought a braid, got home, chopped it and realized it was plastic, not SS.
Tried to mill my grain, but the wheat is too tough. My cordless drill couldn't crack one grain. Soo...

Bought a new drill!! Got a 6.5 amp Rigid corded drill. It pwned that grist.

Now I'm waiting for my mash water to cool. I way overheated it. It's at about 190 now...I figure 160ish should be good on a day like today.
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Old 06-02-2007, 07:19 PM   #5
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Sounds good. Can't wait till tomorrow. Knocking out another Hefe. friggin working on saturdays *mutters something about shotgun under breath*

 
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Old 06-03-2007, 01:29 AM   #6
Cheesefood
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Final recipe. I hit about 83% efficiency! Woo hoo!!

Big Malty Hefe
15-C Weizenbock



Size: 5.0 gal
Efficiency: 83%
Attenuation: 75.0%
Calories: 308.75 per 12.0 fl oz

Original Gravity: 1.092 (1.064 - 1.080)
|================================|
Terminal Gravity: 1.023 (1.015 - 1.022)
|==========================#=====|
Color: 14.9 (12.0 - 25.0)
|===========#====================|
Alcohol: 9.14% (6.5% - 8.0%)
|================================|
Bitterness: 26.03 (15.0 - 30.0)
|===================#============|

Ingredients:
6.5 lbs Schreier Two-Row Pale
6.5 lbs Belgian Wheat Malt
1 lbs Biscuit Malt (Mout Roost 50)
1 lbs 2-Row Caramel Malt 40L
1 lbs Belgian Aromatic
1 oz Hallertau (6%) - added during boil, boiled 60 min
.5 oz Czech Saaz (3.4%) - added during boil, boiled 20 min
1 ea WYeast 1007 German Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:36:06 Mash In - Liquor: 5.0 gal; Strike: 162.3 °F; Target: 150.0 °F
01:36:06 Saccharification Rest - Rest: 60.0 min; Final: 145.2 °F
02:40:57 Single Decoction - Volume: 4.49 gal; Boil: 20 min; Target: 190.9 °F
02:51:59 Mash Out - Heat: 11.0 min; Target: 168.0 °F
03:36:59 Sparge - Sparge: 2.66 gal sparge @ 170.0 °F, 5.72 gal collected, 45.0 min; Total Runoff: 5.86 gal

Results generated by BeerTools Pro 1.0.27
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Old 06-03-2007, 12:15 PM   #7
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That's what a decoction can do for efficiency (leaving aside the argument of whether or not it's worth the time to get the efficiency). I'm curious to hear how it turns out since biscuit and aromatic are more commonly seen in Belgian beers but should be an interesting addition if you're really going for the maltiness.

 
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Old 06-03-2007, 12:32 PM   #8
Cheesefood
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Quote:
Originally Posted by Baron von BeeGee
That's what a decoction can do for efficiency (leaving aside the argument of whether or not it's worth the time to get the efficiency). I'm curious to hear how it turns out since biscuit and aromatic are more commonly seen in Belgian beers but should be an interesting addition if you're really going for the maltiness.
With the belgian wheat, I thought that it'd be a good addition (biscuit and aromatic) for a super malty flavor. It's a pretty big beer.
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Old 06-03-2007, 04:11 PM   #9
Cheesefood
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Bubbing like a mo'fo right now. I pitched a mason jar of slurry into the bucket while I was racking from my CFC.

Actually, I just noticed that it's been 14 hours. I'm thinking about re-aerating.
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Old 06-03-2007, 10:23 PM   #10
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No need to aerate. I'm about to have a gusher. Already got krausen in the airlock.
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