Eureka, after the Belgian yeast experiment post, now the countdown for the big wheat yeast comparison. And I start with my wheat recipe which I already brewed for at least four times. This particular recipe was the first batch for the wheat yeast comparison experiment.
|Numbers:||Volume [L]||20 (5.3 gal)|
|Terminal gravity||1.9- 4.1°P (different strains)|
|Color||Around 3 EBC|
|ABV||Around 5.9 %|
|Grains:||Wheat Malt (3 EBC)||2.6 kg|
|Pilsner Malt (3 EBC)||2.1 kg|
|Acidified malt (5 EBC)||0.1 kg (added at 53°C)|
|Hops:||Hallertauer (8% AA)||6 g and boil for 60 min|
|Hallertauer (8% AA)||6 g and boil for 30 min|
|Yeast:||#3068 Weihenstephan, #3333 German Wheat, #3638 Bavarian Wheat, #1010 American Wheat, WB-06|
|Water:||Burgdorf||Mash: 12 L (3.2 gal), sparge: 19 L (5.1 gal) @78°C (172°F)|
|Rest:||4 steps||Mash in @47°C (117°F) without acidified malt, 20 min @ 45°C (113°F), add acidifiec malt, 15 min @ 53°C (127°F), 30 min @ 63°C (145°F), 40 min @ 72°C (162°F), 10 min @ 78°C (172°F)|
|Boil:||Total 60 min|
|Fermentation:||Primary||12 days @ 18°C (72°F) in a plastic bucket|
|Maturation:||Carbonation (CO2 vol)||4 with 22 g of cane sugar per 2 L (0.53 gal)|
|Maturation time||2 weeks @20°C (68°F) and 3 – 4 weeks @4°C (39°F)|
04/22/2011: Brew day. All went as planned. Filled up ten plastic buckets with 2 L of wort (0.53 gal) each and added the yeasts. Used two different buckets for every yeast (for backup if one fermentation does not finishes as it should).
05/04/2011: Bottled the beers. What a workload! Used about four bottles for every plastic bucket.
June/July 2011: The tasting begins. Results will be posted in the wheat yeast experiment results.