Below are the details about my first all-grain. I had more information as soon as I bought the kit.
FULL GRAIN SINLGE-STEP SCHEDULE
Date: 7-Jan-12
Name: HafenWeizen Kit
Volume (gal): 5
Yeast: Safale s-04 Dry Ale -Fermentis
Target gravity: 1.060
Malt quantity (lbs.): 7.23
Expected efficiency: 0.75
Total grain required (lbs.):9.639
Original gravity:1.087
Actual Quantity (lbs.):10.00
Grains
Type Grain ratio Qty (lbs.)
German Wheat 0.494 4.757
German Pils 0.452 4.361
German Munich 0.041 0.396
German Crystal 0.013 0.124
Total 9.639
Hops
Type Qty (oz.) AA (%) Time (min) AAU IBU
Tettnanger 0.75 7.3 60 5.475 16.3
TOTAL IBUs 16.3
Boil
Water (gal) 6.5
Boil Gravity 1.067
Total grain (lbs.): 9.64
Water quantity (qt):12.0
Mash temperature (degrees F): 69.2
1st infusion temperature (degrees F): 154 (90 minutes)
Water to grain ratio (qt/lb.): 1.25
Striking temperature (degrees F): 167.6
Water absorbed (gal): 1.377
Sparging water (gal): 4.664
Total Water used (gal) 7.88
Final wort volume (gal) 6.50
Final Gravity 1.05
1. Getting the striking temperature was quite a challenge. I had to remove the water from the tun three (3) times, since once the water was added; the temperature went below 154 F. I had to reheat the water up to 175 F, in order to get a final water temperature of 159 F. I added cold water to get to the target (154 F).
2. There was a reduction of 2F from 0 to 60 minutes of mashing.
3. Three (3) gallons of water were lost in the process. The kit instructions call for a 90 minutes boiling, yet the default observed elsewhere is 60 min. A total of 1.5 gallon of distilled water was added to q.s. to 5 gallon.
4. Though it was not required, I re-hydrated the yeast as follows: a) Suspended yeast in 100mL of pre-boiled water @ T = 89 F for 15 minutes, using a insulated stainless steel cup (de-sanitized), b) Stir dispersion and add increments of wort at a rate of 1/4 cup every 5 minutes for 15 minutes, c) Added a little bit of pre-boiled cold water to reduce the dispersion temperature to 68 F, and d) Add yeast dispersion to the wort and vigorously stir with spoon or a few minutes.
5. Fermentation started within five (5) hours of the process. The bubbling is VERY vigorous, at a rate of 240 bubbling’s/min and increasing. I've never seen anything like this.
6. The final wort seems to me sweeter relative to extract. Is this related to the additional processing of the DMEs/LMEs?
7. Took me an entire day to process a single batch. Hopefully with practice I may be able to reduce the cycle time.
Thanks!, Nil