Weissbier

[brydo]

Hi guys
Up early today and got this on the stove

Biab

300 grams pale malt
700 grams wheat malt
50 grams light Munich malt

Mashing at 65oc for 90 mins in 7.5 litres of water

Hops

5 grams saaz at 60 mins
10 grams sorachi ace at flame out

5 grams mangrove jacks wheat yeast

I'm gonna rehydrate the yeast this time as I've never done it before and want to see if its better.
Hopefully get efficiency of 65% and a of of around 1047

I know the sorachi ace hops aren't traditional to the style but I made a rice lager recently and I really liked the aroma they gave as a finishing hop so hopefully they will do the same here.

Let brew day commence

PS is it too early to have a brew ? Brewing without drinking a home brew doesn't seem right

Cheers guys

 

[ManseMasher]

Sun is over the yardarm somewhere in the world. Crack on I say.....!

 

[Notlaw]

Squeeze that bag like buggery and get your efficiency up.

As for cracking one open.... It's the weekend, so sod convention says.

 

[brydo]

Squeeze that bag like buggery and get your efficiency up.

As for cracking one open.... It's the weekend, so sod convention says.

I thought squeezing the bag was a no no ? Happy to be corrected though. What effiency should I be aiming for ?

 

[GlentoranMark]

I done a wheat last weekend, it's bubbling away.

Good luck and keep us informed on how the morning goes.

 

[Notlaw]

I thought squeezing the bag was a no no ? Happy to be corrected though. What effiency should I be aiming for ?

I'm not the one to be able to answer really, but when I've squeezed mine, I've gotten a far higher OG than the software says I should have.

 

[GHW]

I thought squeezing the bag was a no no ? Happy to be corrected though. What effiency should I be aiming for ?

The bag squeeze/no squeeze is a bit of a hotbed of debate.

It shouldn't increase efficiency as saccharification (spelling?) isn't a mechanical process, it's a chemical process that's mostly complete by the time you squeeze. You will get more wort out though and in theory that could wash out more sugars that are still coating the grain (as a sparge does). People argue both ways.

Other arguments against squeezing are that it can introduce undesirable levels of tannins which impart astringency that you don't want. Again the debate goes on as to whether this is the case.

The one thing you'll guarantee with squeezing is more crud in the wort. It will usually drop out but you might lose a bit more beer to the trub.

 

[brydo]

Cheers for that, think I'll stick to not squeezing and rinsing the grains

 

[brydo]

Brew done, of 1050. Pretty happy with that

 

[brydo]

Well six hours in and its already bubbling away, I'll definitely be rehydrating my yeast from now on

 

[brydo]

Bottled today fg of 1014. I'll leave it for ten days and then crack one open

 

[GHW]

Yes drink them young. Nice hop choices for a Weiss. Sorachi ace are supposed to be lemony so would work well for my tastes in a Weiss.

 

[dad_of_jon]

Well six hours in and its already bubbling away, I'll definitely be rehydrating my yeast from now on

yes my RIS started bubbling within 6 hours (scared the hell out of me!) the airlock had unequal pressure after 2!