Alaska_ROB
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- Feb 9, 2009
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Ok, so brew day was yesterday. And I just realized that the yeast was old. I pitched WLP320 American Hefeweizen Yeast. The best before date was Feb-12-09. I Pitched @ 76*F. Now the thing is, there looks to be yeast on the bottom. Is it possible that Fermentation completed over night? Or is my yeast dead? I'm not quite sure what to do...It hasn't been 24hrs though yet. So should I wait it out? My O.G. was 1.056.The color is not what i expected either. Came out more of a brown/amber.
Type: Extract
Date: 4/29/2009
Batch Size: 5.25 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 36.14 %
3.30 lb Wheat Liquid Extract (8.0 SRM) Extract 39.76 %
1.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 12.05 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 12.05 %
1.00 oz Hallertauer [3.90 %] (60 min) Hops 9.4 IBU
0.25 oz Mt. Hood [5.20 %] (4 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.75 % Actual Alcohol by Vol: 6.65 %
Bitterness: 9.4 IBU Calories: 245 cal/pint
Est Color: 7.5 SRM Color: Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 35.0 F Age for: 7.0 days
Storage Temperature: 35.0 F
Notes
Steep grains in 1.5gal @ 156*F for 35 mins.
Rinse grains with .5gal @ 180*F.
Add 1gal water
Add DME and 2/3 LME.
Bring to boil, and add Hallertauer 1oz. @ 3.9%.
At 40 mins add remaining 1/3 LME.
At 45 mins add 1tsp Irish moss.
At 56mins add .25oz MT. Hood.
**Cool to 85**
Add cooled wort to Fermenter and top off with water to 5.25 gal
Aerate and Pitch Yeast @ 76*F.
Ferment @ 70*F for 12 days. Rack to secondary for 9 days @ 58*F.
Type: Extract
Date: 4/29/2009
Batch Size: 5.25 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 36.14 %
3.30 lb Wheat Liquid Extract (8.0 SRM) Extract 39.76 %
1.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 12.05 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 12.05 %
1.00 oz Hallertauer [3.90 %] (60 min) Hops 9.4 IBU
0.25 oz Mt. Hood [5.20 %] (4 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.75 % Actual Alcohol by Vol: 6.65 %
Bitterness: 9.4 IBU Calories: 245 cal/pint
Est Color: 7.5 SRM Color: Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 35.0 F Age for: 7.0 days
Storage Temperature: 35.0 F
Notes
Steep grains in 1.5gal @ 156*F for 35 mins.
Rinse grains with .5gal @ 180*F.
Add 1gal water
Add DME and 2/3 LME.
Bring to boil, and add Hallertauer 1oz. @ 3.9%.
At 40 mins add remaining 1/3 LME.
At 45 mins add 1tsp Irish moss.
At 56mins add .25oz MT. Hood.
**Cool to 85**
Add cooled wort to Fermenter and top off with water to 5.25 gal
Aerate and Pitch Yeast @ 76*F.
Ferment @ 70*F for 12 days. Rack to secondary for 9 days @ 58*F.
