Wheaties

Have you had your Wheaties today?

Brewer:	Simba Dog		Email:	-
Beer:	Wheaties		Style:	Weizen/Weissbier
Type:	All grain		Size:	10.8 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	15 IBU
OG:	1.060		FG:	1.012
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Add 2 tbls Water Crystals. "I added 1/2 oz lactic acid to the dough-in to lower Ph. It was a bit too much, likely due to my very soft water, and countered with calcium carbonate to bring it back up to about 5.4 Ph"
Grain:	6 lb. British pale 12 lb. Wheat malt
Mash:	95% efficiency
	Add 5.5 gal 100° liquor to dough in at 95°, hold for 15 min Adjust mash Ph to between 5.3 and 5.6 Slow increase (1° per min) to 117°, hold for 15 min Slow increase to 122°, hold for 15 min Slow increase to 126°, hold for 15 min Add 2.5 gal 126° liquor. Decoct 3 gallons: Increase decoct to 147°, hold for 15 min. Increase decoct to 160°, hold till complete. Boil for 15 min and return to main mash. Hold at 147° for 15 min Decoct 2 1/4 gallons: Increase to decoct 160° hold till complete Boil decoction for 15 min and return to main mash. Hold at 160° until complete. Mash out at 170° for 10 min
Boil:	120 minutes	SG 1.050	13 gallons
	ADD 2 tbls dry Irish Moss 60 minutes before end of boil.
Hops:	1 oz. Hallertauer (4% AA, 45 min.) 1 oz. Hallertauer (4% AA, 30 min.) 2 oz. Hallertauer (2.6% AA, 15 min.)
Yeast:	Wyeast 3068 Weihenstephan Weizen - Increase starter to 2 liters.
Log:	Ferment at 68°
Carbonation:	3.0 volumes	Keg: 16.5 psi @ 38°F
Tasting:	Mash efficiency was very good, 95%. 10% higher than I anticipated. Although alcohol is slightly high for the style, I feel that it is balanced with a bitternes on the upper end of the style scale, and I anticipate ending gravity will be slightly higher, therefore I will leave it at 6.2% and consider reducing the grain bill on my next run.

Recipe posted 09/25/00.