In Heat Wheat (Weizen)
Posted: Sun Feb 12, 2006 9:39 pm
Doug and Sherry Holub
10 Gallon Batch-All Grain
10 lbs. 6-Row Malted Barley
6 lbs. Malted Wheat
1 oz. Hallertau Hops (60 min.)
1/2 oz. Hallertau Hops (10 min.)
Wyeast 3069 Weihenstephen Wheat Yeast
Brewer's Specifics
Protein Rest for 40 Minutes at 51-53 deg. C. Raised Temperature to 66 deg. C with Boiling Water (Took a Long Time-Init. hit 61 deg. C). Rest for 80 Minutes; Starch Conversion was Complete. Sparged to Approximately 12 Gallons with 80 deg. C Water with Sparge Magic. Boiled for About One Hour and Cooled with CC Wort Chiller.
10 Gallon Batch-All Grain
10 lbs. 6-Row Malted Barley
6 lbs. Malted Wheat
1 oz. Hallertau Hops (60 min.)
1/2 oz. Hallertau Hops (10 min.)
Wyeast 3069 Weihenstephen Wheat Yeast
Brewer's Specifics
Protein Rest for 40 Minutes at 51-53 deg. C. Raised Temperature to 66 deg. C with Boiling Water (Took a Long Time-Init. hit 61 deg. C). Rest for 80 Minutes; Starch Conversion was Complete. Sparged to Approximately 12 Gallons with 80 deg. C Water with Sparge Magic. Boiled for About One Hour and Cooled with CC Wort Chiller.