| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 6.90 lb | Avangard - Wheat | 38.2 | 2 | 54% | |
| 3 lb | Avangard - Munich Dark | 37.1 | 12 | 23.5% | |
| 2 lb | German - Pilsner | 38 | 1.6 | 15.7% | |
| 6 oz | Dingemans - Special B | 33.1 | 125 | 2.9% | |
| 6 oz | Briess - Caramel Malt - 40L | 35.4 | 40 | 2.9% | |
| 2 oz | Weyermann - Carafa Special Type II (415 L) | 70 | 415 | 1% | |
| 12.77 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Hallertau Mittelfruh | Pellet | 3.8 | Boil | 60 min | 4.89 | 100% | |
| 1 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Chalk | Water Agt | Mash | 1 hr. | |
| 4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 4 g | Gypsum | Water Agt | Mash | 1 hr. |
| Wyeast - Weihenstephan Weizen 3068 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 4.04 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 80 | 5 | 25 | 75 | 80 | 100 |
| added 4 grams of chalk, calcium chloride and gypsum. | |||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4 gal | Strike | 166 °F | 152 °F | 60 min | |
|
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 65 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.25 qt/lb | 3.99 | 16 |
| Mash volume with grains (equipment estimates 1.01 g | 4.1 qt) | 5.01 | 20.1 |
| Grain absorption losses | -1.6 | -6.4 |
| Remaining sparge water volume (equipment estimates 1.89 g | 7.6 qt) | 0.85 | 3.4 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 4.04 g | 16.2 qt) | 3 | 12 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
| Post boil Volume | 2.5 | 10 |
| Top off amount | 4 | 16 |
| Going into fermentor | 6.5 | 26 |
| Total: | 4.85 | 19.4 |
| Equipment Profile Used: | System Default | |
| Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
|---|---|---|---|---|---|---|---|---|
|
4/9/2020 1:50 AM over 5 years ago |
+1 | Pre-Boil Gravity | 1.044 | 6.9 Gallons |
4/9/2020 2:14 AM over 5 years ago |
|||
|
4/9/2020 1:53 AM over 5 years ago |
+1 | Mash Complete | 1.044 | 8.5 Gallons |
4/9/2020 2:16 AM over 5 years ago |
|||
|
4/9/2020 3:19 AM over 5 years ago |
+1 | Boil Complete | 1.050 | 6.4 Gallons |
4/9/2020 4:02 AM over 5 years ago |
|||
|
4/9/2020 3:49 AM over 5 years ago |
+1 | Brew Day Complete | 1.050 | 6.3 Gallons |
4/9/2020 4:03 AM over 5 years ago |
Added about .5 gallons to try and hit OG | ||
|
4/9/2020 6:55 PM over 5 years ago |
+1 | Other | 64.5 °F |
4/9/2020 7:01 PM over 5 years ago |
Fermenting w towel rapped around in 3-4 inches of water in bathtub. Checked temp this morning ~9 hours after yeast pitched. Airlock had evidence of very slow bubble activity. Temperature in towel was ~60-61 degrees, wort temp was ~62-63 degrees. Checked just now, ~15 hours after wort pitch. Airlock has had very constant activity for the past few hours. Took Temp and noticed krausen rising almost to the top, will probably blowoff soon. Wort temp has risen to 64.5 degrees. Refilled bathtub w about 4-5" cold tap water. | |||
|
4/10/2020 12:07 AM over 5 years ago |
+2 | Sample | 64 °F |
4/10/2020 12:08 AM over 5 years ago |
Fermenting wort at 64 degrees when checked. Probably nearing high krausen | |||
|
4/10/2020 3:21 AM over 5 years ago |
+2 | Sample | 66 °F |
4/10/2020 3:22 AM over 5 years ago |
Airlock at peak of activity. Bubbling very fast. Checked temp and it has risen to 66 so I moved it to a deeper bucket for the water. Hopefully this cools it more than it has been | |||
|
4/10/2020 6:28 PM over 5 years ago |
+2 | Sample | 61.5 °F |
4/10/2020 6:33 PM over 5 years ago |
Checked temp at about 3 am last night. Temp had fallen to 59 degrees because I added ice packs, opened window to bedroom and turned bathroom fan on. It was at peak fermentation still. Removed ice packs and closed door to bedroom. Checked now and temp has risen to 61.5. Opening door to the house and leaving fan on like i had it yesterday when it hit 66 degrees. I am guessing the temp wont rise so high this time as peak fermentation has passed. Will allow to rise naturally now. | |||
|
4/11/2020 3:25 PM over 5 years ago |
+3 | Sample | 66.5 °F |
4/20/2020 12:58 AM over 5 years ago |
temp this morning was 66.5 in wort. Outside fermenter in the towel it was ~64-65. Left in bathroom with door to house open to bathroom all night. | |||
|
4/14/2020 7:17 PM over 5 years ago |
+6 | Fermentation Complete | 1.010 | 64 °F |
4/14/2020 7:18 PM over 5 years ago |
|||
|
4/14/2020 7:19 PM over 5 years ago |
+6 | Other |
4/14/2020 8:55 PM over 5 years ago |
In keezer to cold crash for a day. | ||||
|
4/15/2020 10:47 PM over 5 years ago |
+7 | Packaged | 1.011 | 6 Gallons |
4/15/2020 10:56 PM over 5 years ago |
5 gallons kegged, 1 gallon bottled at 3.0 volumes co2 |
