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Brew Number 51

  • 2 x 1.5 kg Coopers wheat LME (50% wheat)
  • 1 kg JWM wheat malt
  • Wyeast #3068 (Weihenstephan Weizen) made 8/3/2007
  • 32g of Hallertau hops (4.2% AA)

Was brought out to 23L. Yeast pitched at 29.1 degrees. Used fermenter #1.

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 
   = ((1047 - 1000) * (1 - 75/100)) + 1000
   = 1011.8

Date Measured SG Temperature Corrected SG Notes
11/03/2007 17:30 1044 29.1 1047  
18/03/2007 12:00 1012 21.9 1012 Bottled

Notes

  • Mashed the malt in 3L of water for 75 minutes at around 65-70C.
  • Sparged with 2L of hot water and boiled for an hour with the hops (no lid).
  • Used 350mL of the starter.
  • Used 160g of priming sugar.
  • Got 60 375mL stubbies from 23L of beer.

-- Main.darius - 11 Mar 2007

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Parents: DanielsBeer

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