Yellow Duck Øl (Cardinal Weizen)
Specifics
Reference
Style:
Brew Date: September 24, 2012
Tap Date: October 13, 2012
Yield: 44.2 liters
Reference
Color (EBC/SRM):
10/5.1
Bitterness (Calc): 35 IBU (Tinseth)
BU/GU: 0.7
Calories: 164 (12 ounces)
Conditioning: Keg
ABV: 5.3%
ABW: 4.2%
Batch No: 41
OG: 1.050
OG (Plato): 12.39° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.34° P
App. Atten.: 79.3%
Real Atten.: 65%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
6.00 kilograms 54.5% of grist
4.00 kilograms 36.4% of grist
1.00 kilograms 9.1% of grist
11.00 kilograms 100% of grist
Reference
Hops
140.00 grams 3.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		518 AAUs
150.00 grams 3.7% Pellets @ 5 minutes
Type: Aroma
Use: Aroma 		555 AAUs
290.00 grams Total Hop Weight 1073 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Bavarian Wheat
Manufacturer: Wyeast
Product ID: 3638
Type: Wheat
Flocculation: Low
Attenuation: 73%
Temperature Range: 18–24°C
Amount: 200 ml
Equipment Profile

Speidels Braumeister

Batch Size: 50 liters Boil Volume: 65 liters
Evaporation Rate: 9% per hour Mash Tun Dead Space: 10 liters
Efficiency: 80% Mash Tun Weight: 5 kilograms
Hop Utilization: 100% Mash Tun Volume: 30 liters
Loss: 5 liters Mash Tun Specific Heat: 0.12 Cal/gram per °C
Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature: 10°C Tun Temperature: 10°C
Sparge Temperature: 78°C PH: 5.5
Notes:

Steps

# Name Type Time Temp. Description
1 Proteinrast Infusion 15 min. 6.7°C
2 Ferularast Infusion 15 min. 11.1°C
3 Verzuckerungsrast Infusion 60 min. 18.9°C
4 Mash-out Infusion 2 min. 25.6°C
Water Profile
Source: Leitungswasser
Amount: 55 liters
Procedure

Maischeschema

15 min @ 44 °C
15 min @ 52 °C
45 min @ 66 °C
15 min @ 78 °C

17:25 Beginn Einmaischen

20:09 Spülen mit 8 l Wasser @ 78 °C

20:18 Beginn Kochen

xx:xx Problem beim Kühlen: Temperatur verharrt lange bei ca. 50 °C

23:04 Beginn Abfüllen der Würze

 

13.10.2012 abgefüllt -- Verdacht auf DMS

 

 

Special Procedures

Würze bleibt die erste Nacht im Cardinal stehen, bei max. 18 °C. Würze am 25.09. abgeholt und ins Gärzimmer verfrachtet bei 20 °C Raumtemperatur. Danach guter Gärverlauf, Temperatur steigt auf 22-23 °C, Bier läuft 2x über (durch den Gärspund).
Fermentation
Primary: 1 days @ 18° C
Secondary: 18 days @ 20° C
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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