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Posts Tagged ‘WLP300

Munich Weißbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of Munich malt. The mash was smelling really Ovaltine like.
This is a tweaked recipe from my original plan, and thoughts of 66.6% Wheat Malt get suggestions of a stuck mash, the Mash couldn’t have been more free running and I put this down to the Perforated stainless False bottom. I bet I could do a 100% Wheat Malt beer!

Fermentables:
Wheat Malt – 66.6%
Munich Malt I (Weyermann) – 24.1%
Munich Malt II (Weyermann – 8%
Melanoidin Malt – 1.2%

Hops:
Hallertauer Hersbrucker – 3 % @ 60 mins – 23g
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 23g
Hallertauer Hersbrucker – 3 % @ 5 mins – 12g
Hallertauer Mittlefruh – 4.2 % @ 5 mins – 12g

Final Volume: 21 Litres
Original Gravity: 1.062 (I actually got 1058 which I’m happy with)
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 29.8 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 18 EBU
Colour: 18 EBC
Yeast: Whitelabs WLP300 Hefeweizen (repitch of 100ml of slurry from AG#61)
Mash: 66c for 2 hours+
Boil: 60 mins
Liquor: Treated to General profile in the THBF calc

First Wort Hops are Hersbrucker & Mittlefruh:
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Approx 100ml of WLP300 Slurry from AG#61, a combo of some skimmed off the top and a thin skim off the bottom:
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5 min hops going in along with Protafloc:
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I didn’t go mad with the pictures as I was bottling the last wheat beer while the mash was on.
My Mash efficiency is down a bit and I struggled to get 70% but I’ll put this down to it being the very last of my sack of Wheat malt and the Combo of Munich malts. I’ll have all fresh malts ready for a brewday the first weekend in September.

*Bottled 6th Sep ’11 with 70g of White sugar

Amarillo WeizenPart 2 of my Weizen experiment, again using Whitelabs WLP300. It was another long Mash today as I had to go down to work for a while so it had a 2 hour 10 min mash!

Fermentables:
Wheat Malt – 50%
Lager Malt – 40%
Melanoidin Malt – 10%

Hops:
Amarillo AA 6.7 % @ 60 mins – 44g
Amarillo AA 6.7 % @ 5 mins – 38g

Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 30.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 38 EBU
Colour: 16 EBC

Malts, Salts & Temp (I used the Liquor Treatment calc at THBF today for a change):
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I decided to have a play at recirculating the wort on both batch sparges (as Leedsbrew did last weekend), though sad to say I only managed a pathetic 68% mash efficiency. I’m again amazed at my False Bottom in the mash tun, I was recirculating at full throttle with a very good flow:
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Late hops with protafloc tablet go in at 5minutes left of boil:
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Some hops, the Amarillo were smelling lovely:
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OG is 1054:
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Yeast pitched from a split from last week, 330ml crown capped bottle at room temperature pitched into 20°c wort. I was about 4 litres down in the FV but I’m not going to Liquor-back, it will save on bottling!

*Bottled 21st Aug ’11 with 60g of White Sugar

Nelson Weizen – This is the first of my Wheat beer brews as detailed Here using Nelson Sauvin Hops to bitter and flavour the beer which will be fermented with Whitelabs WLP300.
I reduced my brew-length just a little to try and ensure I have enough malts to squeeze out the three or four intended wheat beer brews.

Fermentables:
Wheat Malt – 50%
Lager Malt – 45%
CaraHell (Weyermann) – 5%

Hops:
Nelson Sauvin AA 13.0 % @ 60 mins – 21g – (FWH)
Nelson Sauvin AA 13.0 % @ 5 mins – 41g

Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 28.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 41 EBU
Colour: 7 EBC
Yeast: Whitelabs WLP300 Hefeweizen
Mashed @ 66°C for over 2 hours (‘cos I had to go do some work!)
Boil: 60mins with 25min Steep
Liquor treatment: GW Calc General Purpose profile
Malts weighed out and Temperature taken:
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Weighing out the liquor treatments:
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FWH:
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The False bottom mash tun worked admirably again, even with 50% Wheat in the mix there was no sign at all of it sticking, I actually opened up the valve fully for a while to see if it would suck bits through and it didn’t and just flowed really fast:
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Hops and protafloc for the last 5 mins, followed with a 25min Copper Stand:
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WLP300 – Approx 500ml of Starter, I bottled 2 splits prior to this shot for the next two brews:
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I’d say this is near as damn it, I liquored back with 1 Litre before taking this shot:
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Leftovers in the copper, the wort settled out lovely and clear after cooling:
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The yeast starter was smelling great, all cleaned up and tidy, nice easy brewday 🙂

*Bottled 14th Aug ’11 with 80g of White Sugar dissolved in 100ml water and added to 20 litres of beer, FG 1010.
Tasting pretty good, the apple taste & aroma have now gone, left the bottles in the garage just in case I’ve made bottle bombs… though I shouldn’t have!

*First 1 week bottled taste – aroma is smooth caramel, taste maybe a mix of banana & grape, It has a dryness,  its different.

I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.

So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.

*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂

The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.

Nelson Weizen Brewday #1 Complete

  • Wheat Malt – 50%
    Lager Malt – 45%
    CaraHell – 5%
  • Nelson Sauvin – 13.0 % @ 60 mins – 23g
    Nelson Sauvin – 13.0 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 13 EBC

Amarillo WeizenBrewday #2 Complete

  • Wheat Malt – 50%
    Lager Malt – 40%
    Melanoidin Malt – 10%
  • Amarillo – 9.4 % @ 60 mins – 34g
    Amarillo – 9.4 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 16 EBC

Then one of the following, either a Munich malt based or a really basic Hefe.

Munich WeißbierBrewday #3 Complete

  • Wheat Malt – 60%
    Munich Malt I (Weyermann) – 30%
    Munich Malt II (Weyermann – 10%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
    Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
    Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 16 EBU
    Colour: 15 EBC

Hefe

  • Wheat Malt – 60%
    Lager Malt – 40%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 13 EBU
    Colour: 5 EBC

Thoughts on recipes most appreciated, cheers 🙂


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