All-Grain Recipe

David's Summer Storm Wheat 2005

American Hefeweizen 		Summer Storm Wheat label
Batch Number:
 050630
Starting Gravity:
1.044
Volume:
 9 gallons Final Gravity: 1.008
Ingredients:
            
Fermentable 1:
 8.5 lbs Maris Otter pale ale malt
Fermentable 2:
 10 lbs wheat malt
Hops 1:
 1.3 oz Cascade
Alpha:
 5.7%
Time:
 60 minutes
Hops 2:
 1.2 oz Tettnang
Alpha:
 4.9%
Time:
 10 minutes
Yeast:
 1.5 vials White Labs # WLP320 American Hefeweizen Yeast (see note below)
Process:
  • Brought 6 gallons water to 165°F
  • Strike temperature: 158
  • Adjusted to 151°F by adding .5 gal water at 82°F
  • Covered and mashed 150 minutes
  • Sparged with 4 gallons water at 170°F
  • Boiled 60 minutes with hop additions as indicated
  • Cooled with counterflow chiller and captured in 2 glass carboys
  • Wort equalized in carboys and levels brought to 4.5 gallons each
  • Yeast pitched
Notes:

Found that the warmth of the room had roused the yeast sufficiently that I lost part of it upon opening.  Being more careful with the second vial, I managed to have about one and a half full vials worth to pitch.  These were pitched equally in the two carboys.

29 August - kegged half, bottled half.