BIGREDIOWAN
Well-Known Member
So as the title says I did my first brew today and put it in the primary at 12:00 central time. I did an American Wheat and here's the ingredients and what I did.
2 cans of LME-Wheat (Muntons)
1 oz of U.K. 1st Gold Hop pellets (7.3% Alpha)
1 Package of Muntons yeast rehydrated
1. Boiled 6 gallons of water in new Boyou Classic 36 qt. pot and burner.
2. Boiled another gallon on my stovetop, just in case I'd need it.
3. Took two cups of boiled water and set aside to rehydrate yeast in santized measuring glass with themometer, rehydrated at around 100 degrees or high 90's per John Palmer's book. Left 15 minutes covered, stirred and left until temp of wort was down to pitching level.
4. Once water was boiling I removed from heat and put the two cans of LME, that were sitting in hot water to help with the pouring, while stirring to prevent scorching.
5. Then put in the hops directly after and returned to boil.
6. Had a slight boilover, but not much because I turned my back for about 30 seconds to throw some things away. Just kept removing from heat, about 6 times, and eventually it stopped wanting to boil over.
7. Boiled about 25 minutes as directions said between 20 and 30 minutes.
8. Cooled in bathtub with cold water and ice to 79 degrees.
9. Took hydrometer reading of 1.050 (OG supposed to be 1.049 to 1.051)
10. Pitched rehydrated yeast at about 79 degrees after shaking up wort. Strained wort before putting in primary.
11. Put top on primary and filled airlock with purified water and put that in the top of the lid.
12. Put primary inside cooler, just in case of spillage, and covered with a blanket to protect from light.
My biggest concern was making sure I had everything sanitized. I was constantly spraying things, rinsing, spraying, rinsing, etc. My other concern was the time from when I rehydrated my yeast to the time I finally pitched it as the temp took awhile to get down. It took about 45 minutes, is this a concern as far as the yeast is concerned? I'm not gonna lie, the wheat smelled pretty funky as I was brewing it so I hope it smells better than that! lol If anyone has issues with anything I did please point it out so I can do a better job next time. I'm pretty pleased with how things went as I made sure to write out a cheat sheet for myself the night before so I wouldn't miss anything.
2 cans of LME-Wheat (Muntons)
1 oz of U.K. 1st Gold Hop pellets (7.3% Alpha)
1 Package of Muntons yeast rehydrated
1. Boiled 6 gallons of water in new Boyou Classic 36 qt. pot and burner.
2. Boiled another gallon on my stovetop, just in case I'd need it.
3. Took two cups of boiled water and set aside to rehydrate yeast in santized measuring glass with themometer, rehydrated at around 100 degrees or high 90's per John Palmer's book. Left 15 minutes covered, stirred and left until temp of wort was down to pitching level.
4. Once water was boiling I removed from heat and put the two cans of LME, that were sitting in hot water to help with the pouring, while stirring to prevent scorching.
5. Then put in the hops directly after and returned to boil.
6. Had a slight boilover, but not much because I turned my back for about 30 seconds to throw some things away. Just kept removing from heat, about 6 times, and eventually it stopped wanting to boil over.
7. Boiled about 25 minutes as directions said between 20 and 30 minutes.
8. Cooled in bathtub with cold water and ice to 79 degrees.
9. Took hydrometer reading of 1.050 (OG supposed to be 1.049 to 1.051)
10. Pitched rehydrated yeast at about 79 degrees after shaking up wort. Strained wort before putting in primary.
11. Put top on primary and filled airlock with purified water and put that in the top of the lid.
12. Put primary inside cooler, just in case of spillage, and covered with a blanket to protect from light.
My biggest concern was making sure I had everything sanitized. I was constantly spraying things, rinsing, spraying, rinsing, etc. My other concern was the time from when I rehydrated my yeast to the time I finally pitched it as the temp took awhile to get down. It took about 45 minutes, is this a concern as far as the yeast is concerned? I'm not gonna lie, the wheat smelled pretty funky as I was brewing it so I hope it smells better than that! lol If anyone has issues with anything I did please point it out so I can do a better job next time. I'm pretty pleased with how things went as I made sure to write out a cheat sheet for myself the night before so I wouldn't miss anything.