All Is In Readiness

[Whistlingjack]

A couple of obstacles leading to the postponement of the brew day.

The yeast failed to thrive, so I had to "revitalise" it. Seems to be taking off again.

Secondly, the weather has been crap here. I would have been brewing on the back verandah, but the rain and hail was coming in horizontally.

However, back on track, and I feel a sickie (brewday) coming on in the next few days.

 

[Mr Bond]

.

However, back on track, and I feel a sickie (brewday) coming on in the next few days.

Yes! Thats the spirit.How good is it brew and get payed for it whilst skiving off work.I'm planin to do just that this week myself.

 

[Whistlingjack]

The day has arrived. Woke early this morning to find the yeast very lively indeed!

Got the hlt on the boil and cracked the grain.

3kg weyermann wheat
2.5kg weyermann pilsner
0.5kg caramunich III

Got a strike temp of 65 degrees.

Aiming for a boil size of 32 litres.

 

[Steve]

The day has arrived. Woke early this morning to find the yeast very lively indeed!

Got the hlt on the boil and cracked the grain.

3kg weyermann wheat
2.5kg weyermann pilsner
0.5kg caramunich III

Got a strike temp of 65 degrees.

Aiming for a boil size of 32 litres.

Wouldnt you need a strike temp of 75 as it drops 10 degrees ish whilst you are giving it a good stir?
Cheers
Steve

P.S. You cant beat chucking a sicky to make beer! Its great.

 

[Whistlingjack]

You're right of course, Steve. I should have said the mash temp was 65 degrees. Just getting a bit excited

Readjusted the volumes. Came up with a preboil volume of 30 litres

Now the hops.

Hallertau (3.8%) 22g at 80 min
Hallertau (3.8%) 15g at 15 min

This apparently will give me 14.1 IBU. Just within BJCP style gudelines. OG may be a bit high at 1.062.

I'm well and truly hooked. Everything went really well!

 

[Whistlingjack]

Well, its in the fermenter

Figures ended as follows

Efficiency 60%

OG 1.046

IBU 14.9

SRM 10.4

Leaning toward a Dunkelweizen.

Pitched yeast at 24 degrees. The wort will be at 18 degrees in a couple of hours.

Chooks loved the spent grains!

 

[Zwickel]

sounds really good WJ

please let us know about the final result/taste

Cheers mate :beer:

 

[Whistlingjack]

Still have the smell of boiling wort in my nose.

The ferment started within two hours.

Made a few notes for improvement next time.

Can't wait to do it again next week...

PS. Didn't need to take a sickie to do this brew, thanks to the resurrection of the yeast starter.

 

[Whistlingjack]

This ferment (at 18 degrees) has taken my wort from 1.046 to 1.016 in three days!

I'll rack to a secondary ferment tomorrow, maybe it'll get a kick along then.

Still, with the wheat malt, would the attenuation be less than barley malt?

Weizenbier has an FG of 1.010 to 1.014. Any input?

 

[AndrewQLD]

Nice fast ferment, don't stress it, leave for another day or so before racking. Let the yeast work their magic in their own time. All looks good.

edit: I would leave it for a min of 7 days in primary.
Cheers
Andrew

 

[Darren]

Second Andrew,
Let it go for a week.

cheers

Darren