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