Alright, this time we switched to a classic one, the German Weizenbier. As ingredients we used 2500g (50%) pilsner-malt, 2500g (50%) wheat-malt and the hops was H.Mittelfrüh 2.9%. For the yeast we used Hefeweizen Ale Yeast WLP300.
Brewing date: 28.01.2015
Bottling date: 11.02.2015 and smell/taste was great.
For the meshing we chose a 6 step method, starting from 54°C up to 78°C. We followed approximately a mixture of recipes for Hefeweizen from http://www.uelus-homebrew.ch/ and http://forum.norbrygg.no/threads/nm-06-la3-weizen-weissbier-joakim-ruud.265/ when deciding on the time and temperature steps.
During boiling process we added 3l of water after 30min. Temperature fluctuations were max. plus/minus 2K around the optimum.
The highlight of the day was the new induction stove that heated from 70 to 100C within 18min. Compared to the old one that used 2 hours, 18min were just flippin’ awesome.
Other facts:
Alcohol content approx.: 5.0%
Pre-boil gravity: 1.048
Bottling pre-sugar: 1.018
After sugar for carbonation: 1.023
Final volume: 20.5l
Cheers from:
Patrik, Valerie, Marius, Algot and Johannes
Sterilized bottles ready for bottling