BrewBlog: El Jefe
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 11, 2010
Tap Date: October 9, 2010
Yield: 10 gallons
Reference
Color (SRM/EBC):
4.3/8.5
Bitterness (Calc): 12.3 IBU (Rager)
BU/GU: 0.25
Calories: 165 (12 ounces)
Conditioning: Keg
ABV: 5.1%
ABW: 4%
Batch No: 22-2010
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.048
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.012
Real Extract: 4.75° P
App. Atten.: 75.2%
Real Atten.: 61.6%
General Information
Method: All Grain
Comments

Fermentation took off within five hours after pitching. Lots of airlock activity and a prominent bready, fruity aroma.

Wonderful banana/bubble gum aromas wafting from the fermenter as I transferred to kegs. Can't wait to try this one!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Hefeweizen Ale
Manufacturer: White Labs
Product ID: WLP300
Type: Wheat
Flocculation: Low
Attenuation: 74%
Temperature Range: 68–72°F
Amount: 1500 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.3 Efficiency: 154.3%
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Fermentation
Primary: 14 days @ 70° F
Age: 14 days @ 70° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
<< <  More  [1] 2 3 4 5 > >>
Geoff's Brew Status