brew of "Hefeweizen/100%-Brett Wheat IPA"

details

notes

(Ca Mg Na SO4 Cl2 HCO3)
Source :18 4 14 12 14 59
"Yellow Bitter": 50 15 5 85 35 70
CaSO4 @ 0.40g/gl: 4.2g 2.4g
CaCl2 @ 0.20g/gl: 2.1g 1.2g
K-meta @ 35mg/gl: 0.4g 0.2g

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
make starter
1.6 l

WY3068 starter.

make starter

3068 cell counts: 80 80 58 114 73. 80 64 62 58 89.

make starter

Brett Trois cell counts: 109 110 122 128 112. 119 115 120 115 113.

strike water
6.25 gl
120 f

117.0F strike + 3deg targeting 110F for ferulic acid rest.

dough-in
6.25 gl
110 f
mash

Use RIMS to raise to 122F for protein rest.

dough-in
3.5 gl
212 f

Infusion to sacc. temp.

mash out
167 f
sparge
6 gl
kegged
1.013

Hefe into keg "A", brett pale into keg "B" with 1 oz Simcoe, 1oz Amarillo.

competition results