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Brew Number 43

• 2 x 1.5 kg Coopers wheat LME (50% wheat)
• 1 kg JWM wheat malt
• Wyeast #3068 (Weihenstephan Weizen) made 8/07/2006
• 32g of Hallertau hops (4.2% AA)

Was brought out to 23L. Yeast pitched at 22.7 degrees. Used fermenter #2.

Apparently the yeast has an apparent attenuation of 73-77% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1041 - 1000) * (1 - 75/100)) + 1000
   = 1010.3

Notes

• Mashed the malt in 3L of water for 75 minutes at around 68-70C.
• Sparged with 2L of hot water and boiled for an hour with the hops (no lid).
• Forgot to chill the wort, also it seems not all the LME dissolved properly.
• Used 350mL of the starter made from the yeast Greg gave me.
• Used 160g of priming sugar.
• Got 60 375mL bottles from 23L.

-- Main.darius - 10 Jul 2006

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