luckybeagle
Making sales and brewing ales.
I was so excited to do my first AG brew that I got started as soon as my evening opened up (8:30pm). Needless to say this was way too late for a first attempt and learning in the dark kind of sucks!
Here are my notes and the steps I took. I'm hoping someone can comment on where they think I went wrong.
Outside temperature: 62F
Equipment all cleaned and sanitized with Starsan
Brew: Weihenstephaner Hefe Weissbier clone, 6 gallon batch. Following this recipe: https://homebrewacademy.com/bavarian-weissbier-recipe/
Ingredients:
Did I do anything majorly wrong?
Did I forget anything big?
Are my gravity readings an indication of poor efficiency?
Thanks a million!
Here are my notes and the steps I took. I'm hoping someone can comment on where they think I went wrong.
Outside temperature: 62F
Equipment all cleaned and sanitized with Starsan
Brew: Weihenstephaner Hefe Weissbier clone, 6 gallon batch. Following this recipe: https://homebrewacademy.com/bavarian-weissbier-recipe/
Ingredients:
- 6 lbs 9.2 oz German Wheat Malt (60%)
- 4 lbs 6.2 oz German Pilsner Malt (40%)
- 1/2 LB Rice Hulls
- 1.25 oz Hallertauer Blanc 8.8% AA pellet hops
- Wyeast liquid Weihenstephan 3068 yeast
- Activated smack-pack yeast and left out on counter for ~4 hrs at 70F room temp
- Took dry grain temperature of 73F and plugged it in to my brew calculator.
- Heated up strike water to 165F to achieve mash temp of 152F. Stirred in 1/2 Campden tablet
- Pre-heated 10-gallon home depot cylindrical mash tun with 1 gallon boiling water for ~5 min. Dumped it.
- Dough-in 3.7 gallons strike water at 165F. Actual mash temp = ~151F
- 70-minute mash. Temperature reading at end of mash was ~147 on top.
- Heated 5.7 gallons sparge water to 175F and placed in HLT
- Opened lid of mash tun, stirred, resealed for ~5 minutes. Vorlauf approx 1.25 gallons
- Drained first runnings into boil kettle and refilled mash tun with all 5.7 gallons of sparge water. Stirred up and let sit 10 minutes. Vorlauf then drain into boil kettle
- Boil 60 minutes with hop addition at 60 minutes
- Whirlpool with sanitized metal spoon to create trub cone (it worked!)
- Drain through plate chiller via gravity. Fumbled bigtime and hit about 85F for first gallon of wort, then adjusted the valves and got draining wort down to 65-68F.
- Temperature of full carboy ended up being 76F, so I gave it an ice bath to reach 72F. It was 1am at this time so I called it good enough, pitched my yeast, and hooked up my 1 1/4" vinyl tube to the carboy neck and stuck the other end in a mason jar of sanitizer/water.
Did I do anything majorly wrong?
Did I forget anything big?
Are my gravity readings an indication of poor efficiency?
Thanks a million!