Brew6: American Wheat

Step/Continuous Infusion Mash (110-125-152, 15-15-60 or 90 mins)

Equipment: Mash tun (6 quart crockpot, cheesecloth), Lauter tun (6 quart & 4 quart sparge pots, 8 quart pot, strainer/steamer, funnel, rubber band funnel holder), Boil pot (8qt pot, 6qt pot), Fermenter (2 1 gallon carboys), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (10 frozen water bottles), strainer, funnel, ruler, stirring spoon, scale, pint measuring cup

Recipe:

2.5 gallons water

Target: 1.75 gallons wort

1 lb. 8 oz (1.5 lb) 2-row base

1 lb. wheat malt

8 oz (0.5 lb) vons dark brown sugar at flameout

1.75 gallons boil

Target: 1.5 gallons

IBUs: ~100

1/5 oz Citra at 60 mins

1/5 oz Cascade at 60 mins

1/5 oz Citra at 30 mins

1/5 oz Cascade at 30 mins

1/5 oz Citra dry hop

1/5 oz Cascade dry hop

Yeast: Ale Yeast (Brew3 + Brew5 Coopers Dry Sludge)

Steps:

Mash:

1. Heat Mash tun
2. Prepare strike water. Using ratio 1.25 qt/lb, 3.125 qts water to 118  F
3. Temper in grains with strike water
1. Mash stayed at 118 to start!
2. Last stage of mash, added 20 more ounces to get to ~3.75 or 1.5 qt/lb
4. With thermometer, maintain mash temp
5. Stir mash every so often
1. Tried every 15 mins but not always
6. Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 1.25 qts loss, 5.125 qts water, round up to 6
7. At end of mash, scoop wort into boil pot.
8. Measure wort amount to find sparge wort amount.
1. Actually got 6 qts from 4 qts sparge water, so loss was a little higher
9. Measure gravity.
10. While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount or 1.75 gals wort in boil
11. Measure gravity
1. 1.034

Boil:

1. Add hops according to schedule
2. Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
1. Poured chilled wort over yeast sludge to help break it up
3. Bring wort to rolling boil
4. Partial cover pot if at all
1. Not covered
5. With a 10-15 minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, ladle [need to scoop some wort for hydrometer]
6. Near end, add extra water if needed
1. Added about 2 qts more
7. Finish boil at 60 mins
8. Scoop half wort into secondary pot
9. Chill wort (use bath and immersion) and aerate
1. Wort didn't chill quickly. Only used frozen water and no bath.
10. Measure OG
1. 1.060
11. Whirl, Siphon, Strain wort into fermenters
1. Skipped, just poured in strainer
12. Pitch yeast
1. Pitched ~3 oz slurry in each fermenter
13. Cap with airlock/blowoff tubes

Took 5 hours from start to finish cleanup!


Dry hopped 6/1 9pm