PB0131 Dunkelweizen 04/07/2023

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 60 min (75 min total saccharification rest)
Then vorlauf for 15 min for relatively clear wort (may be cloudier than normal due to high percentage of wheat).

Lauter and sparge very slowly taking between 60 to 90 min to collect 240 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Note 90 min boil for DMS reduction with higher percentage of Pilsner malt

**Do NOT add whirlfloc**
add yeastx-82 with 15 min left in boil

Whirlpool 10 min, let rest 15 min before knockout

Add ALDC directly to FV just before knockout

knock out and target 62 F for start of fermentation and set glycol controller to 62 F (Note we will let free rise up to 70 F after 36 to 48 hours)

Oxygenate for 60 min at 1 L/min.
harvest 4 gal (~30 to 35 lb) of creamy WLP300 yeast from PB0128 Monkey and the Engineer and pitch directly