Then, once I started homebrewing, I tried to make it right away. It was my second batch, the first I bought myself (first batch was an EPA that came with the equipment I got for Christmas). I've made a couple since, but none that wowed me like that first Paulaner. No other wheat beers ever came up to that first mark, until I found Dancing Man Wheat by New Glarus. Just an unbelievable beer. Now, I had a target to aim for.
I patterned my brew after the Spazzy Man Wheat Clone found over at The Pour Report. I've messed with it a bit (because why not) and here's my recipe:
OG: 1.050
Estimated FG: 1.012
ABV: 5.0%
IBUs: 15.23
Color: 6.7 SRM
Boil Time: 60 Min
Batch SIze: 4 Gallons
Grain:
4.9 lbs Weyermann Pale Wheat Malt (58%)
2.3 lbs Weyermann Munich II (27.22%)
.5 lbs Briess Flaked Oats (5.92 %)
.56 lbs Briess Flaked Wheat (6.62 %)
.19 lbs Gambrinus Honey Malt (2.25%)
Hops:
.75 ozs Hersbrucker @ 4.3% for 60 minutes
Yeast:
1 vial WLP300 (vitality 87%)
1 vial WLP380 (vitality 24%)
Ferment at 62ºF until gravity hits 1.014, then sit at 68º for 3-4 days.
Ingredients went well. Didn't realize the vitality on my 380 was so freaking low until after I ptiched. But the super fresh 300 should make up for it I believe, and underpitching a Hefe isn't the worst thing in the world. I aerate with pure oxygen, so they should be healthy. I won't want them sitting too long though, autolysis is just a nasty flavor.
Mashing was a....learning experience. I tried a decoction mash. What I learned was watch a new method before I try it myself. Pretty sure I ruined a pot by burning grain to the side due to too thick of a mash. I was trying to follow what was laid out in the spazzy man wheat recipe, but that failed. Here's how I actually mashed:
1) Add 17 qts of water at 118.5ºF to rest at 110 for 15 minutes (Acid Rest)
2) Pull 8 qts of grain, and boil for 30 minutes. Add back to mash. Temperature increased to 120º. This sat for 15 minutes (Protein Rest)
3) Added 3 qts boiled water, temperature raised to 135º. This will sit for 15 minutes (Protein rest)
4) Pulled 4 qts of mash, boiled. Added back. Temperature raised to 140º. This will sit for 15 minutes (Beta-amylase rest)
5) Pulled 4 qts of mash, boiled. Added back. Temperature raised to 150º. This sat for 40 minutes (saccharification rest)
6) Sparge with 170º water to obtain 5.75 gallons preboil wort
As you can see, it was a bit of a cluster. But, after that, the boil was a dream.
Once that was complete, I cooled to 80º, then put it in my fermentation chamber. Let it sit overnight to cool to 58º, aerated with pure Oxygen, pitched the yeast, and let 'er rip
I'm interested in seeing how the wonky protein rest will affect my head retention, but honestly I've had no issues with that in previous beers. I'll definitely have an update when the beer is ready with my thoughts on what went wrong/right. Until then, you can follow my fermentation courtesy of The Beer Bug (a tool I love) here.
