<_MOD_>2013-10-15 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2013-08-18 KaiBrau Me 2013-09-22 2013-09-22 672.0000000 0.0000000 0 0 1920 900 0 0 <_MOD_>2013-08-18 10.5Gall 10 Gall Igloo Jeff's Setup 1280.0000000 160.0000000 1 0.3000000 13.5000000 1 1 1251.7120000 75.0000000 10.0000000 1 192.0000000 204.8000000 4.0000000 0.0000000 768.0000000 64.0000000 0.0000000 70.0000000 100.0000000 Use until better measurements of Trub loss, Fermenter Loss and Boil Off rate have been attained. <_MOD_>2013-08-18 Weizen/Weissbier German Wheat and Rye Beer BJCP 2008 1 15 0 1.0440000 1.0520000 1.0100000 1.0140000 8.0000000 15.0000000 2.5000000 2.9000000 2.0000000 8.0000000 4.3000000 5.6000000 A pale, spicy, fruity, refreshing wheatbased ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round. These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version “mit hefe” is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance. Appearance: Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear. Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS. Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent. By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness. <_MOD_>2013-08-18 Double Infusion, Light Body 192.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 0 1 1 13.5000000 640.0000000 0 Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. <_MOD_>2013-08-18 steps 7432 1 7149 3 <_XName>steps 16 <_MOD_>2013-10-01 Protein Rest 0 345.6000000 113.0000000 30.0000000 2.0000000 13.5000000 0.3000000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 192.0000000 120.9853327 0.0000000 <_MOD_>2013-10-01 Saccharification 0 307.1280000 145.0000000 30.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 113.0000000 72.0000000 359.1000000 192.0000000 189.7021259 0.0000000 <_MOD_>2013-10-01 Mash Out 0 345.6000000 160.0000000 45.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 145.0000000 72.0000000 666.2280000 192.0000000 191.9517287 0.0000000 <_TExpanded>1 0 1280.0000000 160.0000000 0.3000000 <_MOD_>2013-08-18 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-08-18 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2013-08-18 Weissbier 55.0000000 63.0000000 63.0000000 65.0000000 50.0000000 38.0000000 50.0000000 38.0000000 1 1.0000000 10.0000000 2.0000000 10.0000000 2 A three stage fermentation, used for more complex ales. <_MOD_>2013-08-18 Ingredients 7405 1 7182 8 <_XName>Ingredients 16 <_MOD_>2013-10-01 Calcium Chloride 5 Water Agent 768.0000000 6 1.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 1 0 1 <_MOD_>2013-10-01 Rice Hulls US 3 1 24.0000000 12.0000000 0.0000000 0.0000000 0.0000000 6.2500000 2 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. 75.0000000 0.0800000 <_MOD_>2013-08-19 Wheat Malt, Pale (Weyermann) Germany Weyermann 0 1 112.0000000 112.0000000 2.0000000 82.2300000 0.0000000 58.3333333 3 1.7000000 4.5000000 74.0000000 11.7000000 0.0000000 0 1 80.0000000 Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. 75.0000000 0.1250000 Wheat Liquid Extract <_MOD_>2013-10-01 Pilsner (Best Malz) Germany AHS 0 1 80.0000000 64.0000000 7.0000000 81.5000000 0.0000000 33.3333333 4 1.7000000 4.2000000 275.0000000 10.7000000 0.0000000 0 1 100.0000000 Moist 3,8-4,5% Ext FG 80-83% Ext diff 1,0-2,3% Color of Wort 3,0-3,8 EBC - Boiled 5,0-6,0 EBC Prot content 10,0-11,3% soln deg 39-47% Hartong VZ 45 36,0-44,0%mPas Visc 1,48-1,58mp/sek(8,6% wort) Fri 80-90 FAN 130-180mg/l Diastatic Power 230-320 75.0000000 0.1093750 <_MOD_>2013-10-15 Caramunich I (Weyermann) Germany Weyermann 0 1 12.0000000 4.0000000 51.0000000 77.9000000 0.0000000 2.0833333 5 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, flavor, color and aroma. 75.0000000 0.1250000 <_MOD_>2013-10-01 Sterling U.S. 2 0 7.0000000 5.0000000 100.0000000 1.0000000 0.5291094 30.0000000 60.0000000 0.0000000 Flavor is a cross between Saaz and Mt Hood Used for: Lagers, Ales, Pilsners Aroma: Herbal, spicy, some floral and citrus hints Substitutes: Saaz, Polish Lublin 12.0015977 6 0 1 2.0000000 <_MOD_>2013-10-01 Hefeweizen IV Ale White Labs WLP380 4 0 0 1.2000000 0.5000000 1.0000000 6.9900000 7 1 2013-09-22 2013-07-24 100.0000000 73.0000000 80.0000000 66.0000000 70.0000000 0 0 0 5 2003-06-14 German style Hefeweizen Large clove and phenolic aroma, but with minimal banana flavor. Citrus and apricot notes. Crisp and drinkable, with some sulfur production. <_MOD_>2013-09-27 Weihenstephan Weizen Wyeast Labs 3068 4 0 0 4.2000000 0.5000000 1.0000000 6.9900000 8 1 2013-09-22 2013-07-17 100.0000000 73.0000000 77.0000000 64.0000000 75.0000000 0 0 0 5 2003-06-14 Bavarian Weizen Unique Bavarian wheat yeast that produces the spicy weizen clove and banana flavor. Best when fermented at around 68 deg F. <_TExpanded>1 2 0 0 1.0500000 0.0000000 0.0000000 0.0000000 1139.2000000 1.0310000 All material bought and milled at Austin Homebrew. As an experiment, I am going to try one Hefe recipe from Braukaiser(Weissbier Hell) and Gordon Strong's El Hefe. I am going to brew Kai's first and put it in a better bottle. El Hefe will go into a bucket and get skimmed for brown krausen. Kai's will be fitted with a blowoff tube. Both will get a split of WL380 and WY3068. Both will be fermented at 63F. Yeast will be pitched at 55F. 9/15 Starter made with a stirplate for the first time. 2.5 L of 1.040 wort. Moved to the refridgerator at a day and cold crashed. 9/22 Brew batched Mash: Overshot temp on Ferulic Rest at 116 only mashed for 30 minutes. Hit a point low on the Maltose Rest. Dextrinization rest was mashed for about 1.5 hours due to bedtime routine. Sparge: No issues. Did end up with about 8.9 gal of 1.031. Efficiency was horrible. Boil: Due to the low Pre boil gravity, I decided to boil down closer to 5 gallons. Added 3ml of Lactic Acid to boil per Schneider Aventinus in Brewing with Wheat. Added hops at T-60 min. Had some boilovers even when adding Fermcap. I couldn't say how much I lost but it didn't look like more than a cup or two. Chill: No issues but I wort can down to about 52. Ferment conditions: Shot wort into PET Bottle using whirlpool arm. Oxygenated for 45 sec. Decanted some of the beer off of the starter and pitched half of starter into the fermenter. Put the bottle into the freezer, put a blow off tube into it and wrapped it with Press n Seal wrap. Freezer set at 63F. Strapped the temp probe to the bottle with a piece of insulation on it. All done about 10:30p. 9/23 6:00p Krausen about an inch tall on top. 9/25 4:00p Switched the temp probe to Floor Weisse bucket. 9/26 Increased to temp 65 inside the freezer. The whole headspace of the fermenter has krausen but none in the blowoff tube. 10/01 11:00p Took a FG of 1.009. Put a bubbler on the carboy. Tasted a little sour and spicy. I think this one is going to be alright. 10/01 11:45p Dropped temp to 50 in freezer. 10/03 Dropped temp to 38F. 10/10- Tasted pretty good but pretty tart. A little more than I would have liked. 10/12 Tartness is much less if not all together gone. 10/14 This is a very good hefeweizen. A little tart on the swallow. 30.0000000 3.0000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 40.0000000 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1