- Named for the shed I built last summer.
30-May-2009
Recipe (for 5 gallons final volume)
4 | pounds | (33%) | Gambrinus Organic Pale Malt |
2 | pounds | (16%) | Briess 6-Row Malt |
5 | pounds | (41%) | Brewcraft Red Wheat Malt |
1 | pound | (8%) | Great Western White Wheat Malt |
2.0 | ounces | U.S. Tettnanger whole hops, 2.7% AA (60 minutes) | |
2.0 | ounces | U.S. Tettnanger whole hops, 2.7% AA (15 minutes) | |
- White Labs WLP380 Hefeweizen IV Yeast, pitched at 66°F
- Starter: 2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 38.25 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 18 quarts mash water treated with:
- 3.6 ml 88% Lactic Acid.
Mash
- 18 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 120 minutes), Mash temperature range 152 -- 148 F
Sparge
- 7.5 quarts water @ 210°F, drain
- 12.75 quarts water @ 168°F, drain
Boil
- Boiled 8.5 gallons for 120 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 14 days, 68°F, Temperature peaked at 72 F during active fermentation.
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 27-June-2009
Properties
Starting Gravity: 1.051 | Final Gravity: 1.012 |
Original Extract: 12.6°plato | Apparent Extract: 3.07°plato |
Real Extract: 4.87°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 75.7% | Mash Efficiency: 67% |
Bitterness: 20 IBU | Color: 5 SRM |
BU:SG: 0.39 | BV: 0.84 |
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