- Named for the shed that houses our above-ground water tank.
20-Apr-2007 -- 21-Apr-2007
Recipe (for 5 gallons final volume)
6.0 | pounds | (50%) | Castle Malt Pilsner |
6.0 | pounds | (50%) | Great Western White Wheat Malt |
1.0 | ounce | U.S. Hallertauer whole hops, 4.8% AA (60 minutes) | |
1.0 | ounce | U.S. Hallertauer whole hops, 4.8% AA (15 minutes) | |
- White Labs WLP380 Hefeweizen IV Yeast, pitched at 66°F
- Starter: 2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 38.25 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 18 quarts mash water treated with:
- 3.6 ml 88% Lactic Acid.
Mash
- 18 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 60 minutes), Mash temperature range 158 -- 153 F
Sparge
- 7.5 quarts water @ 210°F, drain
- 12.75 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 10 days, 64°F, Temperature peaked at 70 F during active fermentation.
- Secondary: keg, 7 days, 64°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 19-May-2007
Properties
Starting Gravity: 1.053 | Final Gravity: 1.016 |
Original Extract: 13.1°plato | Apparent Extract: 4.08°plato |
Real Extract: 5.79°plato | |
Alcohol: 4.8% by volume | (3.8% by weight) |
Apparent Attenuation: 68.9% | Mash Efficiency: 70% |
Bitterness: 20 IBU | Color: 5 SRM |
BU:SG: 0.38 | BV: 0.71 |
Tasting Notes
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