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2003-07-19 Lou's Brews Dunkelweizen

A ProMash Brewing Session Report

Brewing Date: Saturday July 19, 2003
Head Brewer: Lou King
Asst Brewer: Batch 30
Recipe: Lou's Brews Dunkelweizen


BJCP Style and Style Guidelines
17-B Wheat Beer, Bavarian Dunkelweizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 10 Max Clr: 23  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50      
Anticipated OG: 1.052 Plato: 12.82
Anticipated SRM: 11.6        
Anticipated IBU: 17.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.048 Plato: 11.93   
Actual FG: 1.013 Plato: 3.40   
Alc by Weight: 3.56 by Volume: 4.56 From Measured Gravities.
ADF: 71.5 RDF: 59.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 51.83
Actual Points From Mash: 54.10


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
41.0 8.00 lbs.  Wheat Malt Germany 1.039 2
20.5 4.00 lbs.  Munich Malt Great Britain 1.037 6
12.8 2.50 lbs.  Crystal 60L America 1.034 60
10.3 2.00 lbs.  Pale Malt(2-row) America 1.036 2
10.3 2.00 lbs.  Vienna Malt Germany 1.037 3
5.1 1.00 lbs.  Rice Hulls America 1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Hallertauer Whole 3.60 17.0 75 min


Yeast
White Labs WLP300 Hefewizen Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 18.50   
Water Qts: 23.13 Before Additional Infusions
Water Gal: 5.78 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 178 5 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 168 10 Min
Sparge: 172 45 Min

Total Mash Volume Gal: 7.26 - After Additional Infusions

Runnings Stopped At: 1.008 SG 1.92 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 13.31      
Estimated OG: 1.039 Plato: 9.73

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.042 Plato: 10.50

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.052 Plato: 12.82

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.75      
Recorded OG: 1.042 Plato: 10.58

At 100 percent extraction from the maximum mash potential:
Total Points: 69.10
Points From Mash: 69.10
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.83
Points From Mash: 51.83
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 54.10
Actual Mash System Efficiency: 78 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 7.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 65 degrees F

Original Gravity: 1.048 SG 11.93 Plato
Finishing Gravity: 1.013 SG 3.40 Plato



Mash Notes
A little trouble grinding the wheat -- the mill got stuck. I ended up mixing the wheat with the other grain and cleaning out the mill.


Fermentation Notes
Quick start. Creamy blowoff on 2nd day.


Notes
Carbonate at 3.6 to 5.1. Cold condition for five days after carbonation.




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