Munich Wheat
Beer: Munich Wheat
Style: American Wheat
Type: All grain
Size: 11.5 gallons
Color: 9 HCU (~7 SRM)
Bitterness: 26 IBU
OG: 1.047 FG: 1.011
Alcohol: 4.6% v/v (3.6% w/w)

Water: Straight well water. 11.5 ml lactic acid added to
mash water. 6 ml lactic acid added to sparge water.

Grain:
10 lb. Wheat malt
10 lb. German Munich

Mash:
72% efficiency (lower than usual - don't know what's up with that?)
90 minute mash at 154° F. (target was 152° F.). Left the
mash tun open. Did not noticeably affect fermentability -
the beer finished at 1.012 as expected.

Boil:
75 minutes SG 1.040 13.5 gallons
6 grams CaCl and 4 grams CaSO4 added to boil kettle.
Irish moss and yeast nutrient at 15 minutes.

Hops: These hops were 2009(homegrown Nugget) and
2008 (Tettnanger) crops - smelled fine - but I adjusted
the alpha acid percentages to reflect my perception of
the actual bitterness of the beer.

1.25 oz. Nugget (8% AA, 60 min.)
.75 oz. Nugget (8% AA, 20 min.)
2 oz. Tettnanger (3% AA, 10 min.)

Yeast:
Cooper's 15 gram dry yeast added to two fermenters.
WB-06 11 grams dry yeast added to third fermenter.
Racked the beer off the yeast on 4/1/11.

Log:
Brewed April 13th, 2011 in Rob's shop. Tom L. and Rob
also brewed - a fun day as always. Tom C. also showed
up and lent us a hand as needed.

Carbonation: 2.6 volumes Keg: 33.5 psi @ 75°F
Cane Sugar: 3.91 oz. for 4.2 gallons @ 75°F
Served the two Cooper's batches from kegs. Bottled the
WB-06 batch - see notes below on jalapeno addition.

Tasting: Added 12 jalapenos to the WB-06 batch on 4/11/11.
Removed them on 4/21/11. Bottled that batch 4/22/11.
Had a nice subtle heat - ten days seems about the
right amount of time for the peppers.

The last glasses of the first keg were crystal clear. Love that Cooper's yeast.

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