O.G. 1.058
secondary fermentation:
F.G.
kegged:
results:
4.25 oz Briess Carapils (Dextrin)
4.25 oz Briess Caramel 20
7.6 lbs Muntons Wheat LME
1 oz Perle (German)
Bavarian Weizen Ale Yeast White Labs WLP351
This is a fast and easy brew session.
A 20 minute steep of the 8.5 ounces of grains in 1 gal. of spring water at ~160 degrees
Dropped that into the boil pot and topped it very close to the top. This was a little uncomfortable as I expected some boil over. Added in the hops and malt then boosted the temp up to boiling.
We were lucky, constantly eying the temperature I had no boil overs but a steady 212 rolling for 50 minutes.
Cooled down to ~120 with the water chiller and topped off the fermenter with cold water.
Next time I will suggest straining the hops a bit better so things get into the fermenter without delay and cooling the wort down to 100 degrees or less since I had to wait on the temp to drop before pitching. Since things went so smoothly and I still have almost 2 lbs of the grains on hand I will probably brew up several more batches of this throughout the summer. Reusing the yeast cake should make this interesting and only about $25 per 5 gallon batch!
Ted assisting with the Chillin' process
