BrewBlog: Morrissette Standard German Wheat
Specifics
Reference
Style:
Brewer: Michael Bade
Brew Date: August 8, 2009
Yield: 10 gallons
Reference
Color (SRM/EBC):
3/5.9
Bitterness (Calc): 7 IBU (Rager)
BU/GU: 0.16
Calories: 143 (12 ounces)
Conditioning: Keg
ABV: 4.8%
ABW: 3.7%
Batch No: 2009-11
OG: 1.044
OG (Plato): 10.96° P
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 3.66° P
App. Atten.: 81.3%
Real Atten.: 66.6%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27 Efficiency: 72%
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

Procedure

Mashed into 5.5 gallons of 160 F water.  Stabilized at 145 F.  After 45 minutes, decocted 3 gallons thick part of mash, added 1/2 gallon of water, and cooked on low heat 15 minutes.  Re-added to rest of mash with 1/2 Lb rice hulls.  Temp re-stabilized at 155 F.  Rested for 45 minutes.  Fly sparged with 160 F water to 13.5 gallons.  Boiled for 60 minutes.  Added hops for the last 45 minutes.  Cooled to 74 F using a Shirron plate chiller.  Pitched yeast.  Oxygenated. 

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