Tuesday, June 3, 2014

The Tiller Batch #2 (Bavarian Hefeweizen) -- Brew Day

My most recent hefeweizen was one of the fastest that I've finished a 5 gallon batch since I've been brewing.  I think that within two weeks almost all of the two cases were gone and I've always considered myself as only a minor fan of the style.  It was really just a great beer.  And, to boot, it took third place in the Philly Beer Week Mash Bash.

Now that it's gone, I've really been missing it.  Also, seeing as its still summer, I can argue that a re-brew is totally appropriate.  For this batch, I'm adjusting my efficiency a bit to account for the decoction mashing.  Additionally, I'm taking away the protein rest as I'm not sure it really accomplished anything and at a minimum it may have hurt the head retention.  To help with head retention, I'm also upping the Carafoam to a full pound from a half pound previously.

This mash does take some time to complete and the rest times are somewhat approximate.  Occasionally, it would take longer to heat a volume to strike temp that the proceeding rest time, but for the most part everything went pretty successfully.

Since I ferment in my basement and temperatures have started to increase here a bit over the past month, I'm interested in seeing the flavor profile that this batch develops in comparison to the last.  The last was clearly more balanced towards the clove characteristics; I imagine this will be more banana heavy.

Decoction portion coming to a boil.

The Tiller Batch #2 (Bavarian Hefeweizen)
Size: 5.5gal batch -- 90 minute boil
Est OG: 1.050
Est FG: 1.012
Est ABV: 4.9%
IBU: 12
SRM: 4

6lb German Wheat Malt
4lb German Pilsner Malt
1lb Light Munich Malt
1lb Carafoam Malt

0.6oz Hallertauer @ FWH (9 IBU)
0.4oz Hallertauer @ 15min (3 IBU)

1000ml Weihenstephaner Weizen (WY3068)

Mash Schedule
1. Acid Rest @ 114f for 10 min (Infuse 2.75gal @ 122f)
2. Saccharification Rest I @ 144f for 40 minutes (Infuse 1.5gal @ 203f)
3. Decoct (pull) 2gal and bring to boil for 10 minutes stirring constantly
4. Saccharification Rest II at 161f for 10 minutes (add decocted portion to achieve rest temp)
5. Batch sparge as usual

5/31/2014 -- Brewed by myself.  Mash efficiency came to 73%.  Boil/chill proceeded as normal.  Gathered 5.5 gallons of 1.048 gravity wort.  Extremely vigorous fermentation began within 6 hours.  Amazing how much krausen this yeast throws off at such low gravities.

6/21/2014 -- Bottled 5 gallons of 1.013 beer.  Carbed with 6oz of corn sugar to get to 3.1vol.  I'm slowly upping the carb each time I do this to get the right level without hopefully risking exploding bottles.  Smelled great, a bit more balanced toward the banana esters than the last batch as expected.


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