Probably Due To Network Congestion

My first Wheat Beer and a bit of a user-upper too 🙂  I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too 😉
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:

Mash at 67c, which is probably 66c on my thermometer:

FWH:

Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:

1052:

Muddy water:

Safbrew WB-06 dry sprinkled:

Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm 🙂
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.