My goal is to make an excellent partial mash hefeweizen (also working with dunkelweizens) in less than 2 hours, from setup to cleanup. I will probably make a tutorial in the beginner forums once I perfect the method.
This is just my latest experiment. I've been messing with mash hopping my wheats for some time. This recipe is designed for time, not efficiency. My general efficiency with this method (with the 30 minute mash and fast sparge) is 50-60%. I do a 2 gallon mash and a 2 gallon sparge. The hops are put directly in the mash to provide all bittering, so no 60 minute boil is necessary. The grains are also chosen so that they do not need to be boiled (no pilsner or other grains that need DMS driven off.)
My last brew was 3 lbs Maris Otter, 2 lbs American Wheat, 4 oz Pale Chocolate and Tettnanger Hops with WLP380 Yeast, but the brew day was stretched out due to outside influence. I really went for it this time.
Ingredients
5.5 lbs German Wheat
4 lbs Munich LME
0.75 oz US Saaz 5.8%AA Mash Hop
0.25 oz US Saaz 5.8%AA Flameout
WLP300 Hefeweizen Ale Yeast
Steps
7:00 Heat Strike Water
7:15 Mash in with Hops
7:20 Heat Sparge Water
7:35 Sparge water at 170°F (maintain)
7:45 Sparge for 10 min while stirring
8:05 Extract added at 170°F
8:10 Boil
8:20 Servomyces and chiller addes
8:40 Cool/Flameout hops added
8:50 Flameout hops pulled
8:55 Stopped stirring wort for cooling (let settle)
9:00 86°F
9:10 78°F - Runoff
9:20 Runoff Complete
9:25 Poured 1 gallon cooled water and Pitch Yeast
9:40 Cleanup finished
Total: 2 hours, 40 minutes (goal - 2 hours flat)
Ideas for Improvement
- Immediately set pot in small amount of cooling water and off hot burner
- Cut sparge to 2 gallons instead of 3 (efficiency can be increased with different grain)
- Cool only to 90°F and use more cooling water
- Use non-spigot pot and eliminate run-off (can deal with trub)
- Set up day before (cheating, but can help if permanent setup)
- Apply heat at sparge
Just notes at this point, may add details later.
Night, all.
This is just my latest experiment. I've been messing with mash hopping my wheats for some time. This recipe is designed for time, not efficiency. My general efficiency with this method (with the 30 minute mash and fast sparge) is 50-60%. I do a 2 gallon mash and a 2 gallon sparge. The hops are put directly in the mash to provide all bittering, so no 60 minute boil is necessary. The grains are also chosen so that they do not need to be boiled (no pilsner or other grains that need DMS driven off.)
My last brew was 3 lbs Maris Otter, 2 lbs American Wheat, 4 oz Pale Chocolate and Tettnanger Hops with WLP380 Yeast, but the brew day was stretched out due to outside influence. I really went for it this time.
Ingredients
5.5 lbs German Wheat
4 lbs Munich LME
0.75 oz US Saaz 5.8%AA Mash Hop
0.25 oz US Saaz 5.8%AA Flameout
WLP300 Hefeweizen Ale Yeast
Steps
7:00 Heat Strike Water
7:15 Mash in with Hops
7:20 Heat Sparge Water
7:35 Sparge water at 170°F (maintain)
7:45 Sparge for 10 min while stirring
8:05 Extract added at 170°F
8:10 Boil
8:20 Servomyces and chiller addes
8:40 Cool/Flameout hops added
8:50 Flameout hops pulled
8:55 Stopped stirring wort for cooling (let settle)
9:00 86°F
9:10 78°F - Runoff
9:20 Runoff Complete
9:25 Poured 1 gallon cooled water and Pitch Yeast
9:40 Cleanup finished
Total: 2 hours, 40 minutes (goal - 2 hours flat)
Ideas for Improvement
- Immediately set pot in small amount of cooling water and off hot burner
- Cut sparge to 2 gallons instead of 3 (efficiency can be increased with different grain)
- Cool only to 90°F and use more cooling water
- Use non-spigot pot and eliminate run-off (can deal with trub)
- Set up day before (cheating, but can help if permanent setup)
- Apply heat at sparge
Just notes at this point, may add details later.
Night, all.
