St Thomas Vans Gebrau


This is a 2015 BJCP style 10a beer.
It is being brewed on the American Homebrewers Association 2021 Big Brew Day

Recipe: Hefeweizen
Volume: 5 gallons
Dates:
Ingredients:

Activity Log

Yeast Starter:

About 24 hrs before brew, boiled 5 oz of pale malt extract in 1.4 liter of water in flask for 10 minutes. Cooled in cold water bath. Pitched of yeast and fitted stopper and airlock.

Mash/Lauter/Sparge:

Added gypsum to 2 1/2 gallons of 140 f water and infused onto grain. Mashed at 126 f for 20 minutes. Added 1 1/2 gallons of 185 f water to mash and adjusted temperature with burner to mash at 152 f for 40 minutes. Recirculate until relatively clear. Sparged with 170 f water until run-off reached 6 gallons

Boil:

Boiled through first break then added bittering hops. Boiled for 40 minutes then added flavoring hops and Irish Moss. Boiled for 15 more minutes then added aroma hops. Cooled with counterflow chiller through funnel into fermenter taking a specific gravity reading. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and airlock and put on fermenting bench.

Fermentation:

Observations of primary stage (70 f): Transferred to 5 gallon carboy and fitted stopper and airlock. Took SG reading of 1.013.

Observations of secondary stage: Bottling:



See St Thomas Vans Gebrau labels here.

Results:

TBD