« on: April 11, 2011, 05:02:27 PM »
My Recipe was as follows:
2.1# Malted Wheat
2.0# Raw Wheat
0.2# Munich Malt
0.3 oz Sorachi Ace (14.9 AA) 60 Min
0.4 oz Sorachi Ace (14.9 AA) 15 Min
WB-06 1/2 Gal Starter
Mashed at 104 at 2.0 qt/lb for 6.5 Min, infused with 4.5 qts of boiling water to raise to 122 for 25 Min, then pulled 2.6 Gal of thick mash and decoctioned at 145 for 15 Min then raised to 155 for 15 Min and then boil the decoction for 10 min, when reintroduced to main mash main mash stabolized at 145. Held main mash at 16 for 15 min and pulled 3.2 Gal of thick mash and raised to 156 for 15 min and then reaised slowly too a boil. Reintroduced the decoction to the main mash and it settled at 168 where it stayed for 15 Min. Sparged with 2.5 gal of 170 degree water really slowly about an hour.
After the boil chilled to 68 degrees and pitched 1/2 gal starter of WB-06.
Ended up with 5.5 Gal of wort at 1.056 (I was expecting 1.045)
This was my first time doing a Decoction Mash and it wasn't as hard as I thought it would be. I would do it again.
I usually use 1/2 tsp of Wyeast yeast nutrients btu forgott to add it. Also I did not use kettle finings like Irish Moss as I was trying to make that cloudy look a Hefe should have.
If fermenting stronly in my basement at 64 degrees.
I will do this again. It tastes great! I will enter this in a few competitions.