going for banana wheat, thanks for the help Les and Grant
Brew Method: All Grain
Style Name: Weissbier
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Boil Size: 60 liters
Boil Gravity: 1.043
Efficiency: 77.5% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5.05%
IBU (tinseth): 13.5
SRM (morey): 4.5
FERMENTABLES:
6.5 kg - German - Wheat Malt (60.2%)
1 kg - Rice Hulls (9.3%)
1.5 kg - German - Pilsner (13.9%)
0.3 kg - German - Caramel Wheat (2.8%)
1.5 kg - Corn Sugar - Dextrose (13.9%)
HOPS:
40 g - Hallertau Mittelfruh, Type: Pellet, AA: 3, Use: Boil for 45 min, IBU: 5.97
40 g - Hallertau Mittelfruh, Type: Pellet, AA: 3, Use: Boil for 20 min, IBU: 3.94
20 g - Hallertau Mittelfruh, Type: Pellet, AA: 3, Use: Whirlpool for 0 min at 100 °C, IBU: 3.6
MASH GUIDELINES:
1) Temperature, Temp: 30 C, Time: 30 min, Amount: 30 L, at end pull out 10ltrs = 30% (25-30%) of thick mash
2) Temperature, Temp: 62 C, Time: 30 min, Amount: 6 L, thick mash at 62
3) Temperature, Temp: 30 C, Time: 30 min, Amount: 24 L, thin mash kept @ 30
4) Temperature, Temp: 40 C, Time: 30 min, Amount: 30 L, mixed back together and combined to acheive 40C
5) Temperature, Temp: 72 C, Time: 30 min, Amount: 30 L, until no iodine
6) Sparge, Temp: 78 C, Time: 30 min, Amount: 57 L, mash out
YEAST:
Wyeast - Weihenstephan Weizen 3068
NOTES:
750ml starter will be an underpitch of 20% which should create a lot of banana combined with high ferment temp, split mash and dextrose. shouldn't have included the hulls in the fermentables so the fermentable % is slightly higher for each