Cumartesi günü kovaya girdi. 64 derecede 5 dk dan sonra 1/3 decoction sonrası decoction kısmını eklemeden 1/3 daha alıp ilk decoctionu tekrar 64 dereceye ekledim. 2 step oldu.
Batch Volume: 23 L
Boil Time: 60
Vitals
Original Gravity: 1.069
Final Gravity: 1.016
IBU (Tinseth): 19
BU/GU: 0.27
Color: 24.5 EBC
Malts (6.87 kg)
3.5 kg (51%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
1.5 kg (21.8%) — Weyermann Vienna Malt — Grain — 5.9 EBC
1 kg (14.6%) — Weyermann Pilsner — Grain — 3.3 EBC
800 g (11.6%) — Weyermann Munich II — Grain — 23 EBC
70 g (1%) — Weyermann Carafa II — Grain — 1100 EBC
Hops (49 g)
15 g (10 IBU) — Pacifica 5.3% — First Wort
34 g (9 IBU) — Pacifica 5.3% — Boil — 15 min
Miscs
2.39 g — Calcium Chloride (CaCl2) — Mash
1.84 g — Epsom Salt (MgSO4) — Mash
1.91 g — Gypsum (CaSO4) — Mash
6 ml — Lactic Acid 80% — Mash
1.11 g — Calcium Chloride (CaCl2) — Sparge
0.86 g — Epsom Salt (MgSO4) — Sparge
0.89 g — Gypsum (CaSO4) — Sparge
Mash
Temperature — 35 °C — 10 min
Temperature — 45 °C — 10 min
Temperature — 50 °C — 10 min
Temperature — 64 °C — 75 min
Decoction — 67 °C — 10 min
Decoction — 70 °C — 20 min
Decoction — 95 °C — 5 min
Temperature — 77 °C — 5 min
Yeast
1 pkg — White Labs WLP351 Bavarian Weizen Yeast 77%