Boiled the decoction for 30 minutes. Batch sparged and collected about 13.5 gallons. Efficiency was ~8% higher than expected (especially for a wheat-based brew). Boiled for 1.25 hours to reduce to 11.5 gallons and added bittering hops. Boiled for an hour more and collected 10 gallons for fermentation.
Six hours after pitching the yeast, fermentation is definitely evident thanks to a very large (about 3/4 of a gallon of 1.030 wort) yeast starter. Pitched just 12 hours after its fermentation peaked. Did not decant.
Split batch and racked to secondary containing five pounds of blackberries (frozen then thawed). Additional fermentation was evident a few hours later (August 29, 2009).
Racked to keg for aging. Definite blackberry aroma mingling with malt and bit of alcohol (October 10, 2009).
|4.00 pounds||Belgian Plisen Malt||28.6%|
|7.50 pounds||American Wheat Malt||53.6%|
|1.50 pounds||American Vienna Malt||10.7%|
|0.50 pounds||British Pale Chocolate||3.6%|
|0.50 pounds||Belgian Special B Malt||3.6%|
|14.00 pounds||Total Grain Weight||100%|
|5 pounds||Fruit - Blackberries|
|0.45 ounces||Magnum||60 min||13.1%|
|0.45 ounces||Total Hop Weight|
|American Hefeweizen Ale||White Labs||WLP320||3500 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Draw a part of the mash, let it rest for at least 10 minutes, and boil.
|1||Protein Rest||35 min.||122°F||
Add water at 126 F
Decoct 44% of mash, rest for at least 10 minutes, and boil
|3||Mash Out||10 min.||168°F||
Heat to 168° F / 75° C for at least 10 minutes
|Str Water Amt:||4.7|
|Str Water Temp:|
|Sp Water Amt:||6.5|
|Sp Water Temp:|