JoesInBoston
Well-Known Member
I brewed this over the weekend. Thought I would share.
Batch size: 4 Gallons
OG: 1.051
SRM: 13
ABV: 5.2%
IBU approx: 22.9
4 lbs, 0 oz Rye
3 lbs, 0 oz Munich 10L
1 lb, 0 oz Wheat
0 lb, 2oz Carafa I
1.0 oz Hallertau @ 60 minutes (4.3AA)
0.5oz Hallertau @ 5 minutes (4.3AA)
WLP380 Hefeweizen IV Ale
I used a ton of rice hulls and did a beta glucan/protein rest at 115 degrees for 30 minutes at 0.75 quarts per pound of grain. I then step infused it up to 154 and 1.5 quarts per pound of grain. I had no problems sparging and I only use a mesh tube from home depot at the bottom of my mash tun.
After cooling the wort to 70, I pitched a starter I made with approximately 150-160 billion yeast cells (according to online starter calculators) and saw airlock activity within a few hours. I have my chest freezer temp controller set at 66 and the probe tucked between a folded towel and the side of the bucket. Pretty excited to see how this comes out.
Batch size: 4 Gallons
OG: 1.051
SRM: 13
ABV: 5.2%
IBU approx: 22.9
4 lbs, 0 oz Rye
3 lbs, 0 oz Munich 10L
1 lb, 0 oz Wheat
0 lb, 2oz Carafa I
1.0 oz Hallertau @ 60 minutes (4.3AA)
0.5oz Hallertau @ 5 minutes (4.3AA)
WLP380 Hefeweizen IV Ale
I used a ton of rice hulls and did a beta glucan/protein rest at 115 degrees for 30 minutes at 0.75 quarts per pound of grain. I then step infused it up to 154 and 1.5 quarts per pound of grain. I had no problems sparging and I only use a mesh tube from home depot at the bottom of my mash tun.
After cooling the wort to 70, I pitched a starter I made with approximately 150-160 billion yeast cells (according to online starter calculators) and saw airlock activity within a few hours. I have my chest freezer temp controller set at 66 and the probe tucked between a folded towel and the side of the bucket. Pretty excited to see how this comes out.
