Brew #20: Hefeweizen and Naked Mango Hefeweizen, April 17, 2015

Here was my first attempt at a split batch. I wanted to try something new (for me) which was add fruit to my beer but I didn't want to commit a whole 5 gallon batch to it. I planned from the start to make a 6 gallon batch, bottling the first 5 gallons after 2 weeks and reserving 1 gallon for experimentation in a secondary.  My original intent was to use blood orange puree, but that was prohibitively expensive.  I ended up using about half of a Naked mango smoothie.  More to come on that.

Recipe
Batch Size Target (Actual): 6 gal (6 gal)
OG Target (Actual): 1.052 (1.047)
FG Target (Actual) : 1.014 (1.011)
Brew House Efficiency Target (Actual) : 72% (67%)
IBUs: 15
Color: 3.6 SRM
Style: Hefeweizen
Recipe Type: All Grain
Boil Time: 60 minutes

Water:
Carbon Filtered York water (I think this is the first brew I used the filter)

Grains:
5 lbs US Pilsner
6.5 lb German What Malt
12 oz Rice Hulls

Hops:
1 oz Hallertau (pellets) @ 60 min.

Other:
1 tbsp pH 5.2 buffer in strike water

Yeast:
White Labs WLP300 Hefeweizen Ale

Brewing Notes
4/17/15 - Yeast Starter:
1 Liter yeast starter: 4c of water, 1/4 lb Extra light DME, 1/4 tsp yeast nutrient, boiled 10 minutes and chilled to room temperature.

4/19/15 - Brew Day:

• Heated 15.31 quarts of water with 1 tbsp pH 5.2 buffer to 170 F in 5 gallon economy stainless HLT on outdoor propane burner
• Mashed in in 10 gal Igloo cooler, paddled until everything was well mixed and there were no dough balls
• 60 minute mash rest
• 0 minutes: mashed in, temperature was 155-156F
• 15 minutes: paddled, temperature was 153-154F
• 30 minutes: paddled, temperature was 152-153F
• 60 minutes, began vorlauf
• Manual vorlauf: I run a 2 cup measuring cup full of wort out of the valve and gently pour this on top of the mash.  Then I repeat until I'm satisfied with the clarity.  This takes about 10-15 minutes.
• Ran off and fly sparged with 21.5 quarts of 190F water
• Ran until the mash tun was dry, about 30 minutes
• Brought to boil
• Added:
  1 oz Hallertau (pellets) @ 60 min.
  Wort Chiller @ 20 min.
• Moved kettle to the kitchen and chilled with wort chiller
• Siphoned to BMB,
• Took an OG reading of 1.046, corrected to 1.047. Volume was 5.5 Gallons
• Pitched entire starter
• Put the BMB in the beer corner of the dining room with a blow off tube.

4/17 - 5/1/15 - Primary Fermentation:
Nothing of note. I tested gravity of 4/28 to be sure it was done. Gravity was 1.011.  On 5/1 I racked 1 gallon into a 1 gallon glass carboy on top of half a bottle of Naked mango smoothie.

I had wanted to use blood orange puree, but I wasn't able to get this at a reasonable price, so I went with a backup. The rest I proceeded to bottling

4/28/2015 - Bottling:
Bottled  with ??oz of corn sugar boiled in 2 c water to prime. Yield was 49 12oz bottles.

5/1 - 5/25 - Secondary Fermentation:

Naked Mango in the foreground, bonus preview
of #21 in the background

Secondary fermentation, or more specifically bulk conditioning was just for the 1 gallon Naked mango version.  I wanted to leave this alone for 4 weeks to be sure that if there was any fermentation of the fruit, this would finish up.

5/25/2015 - Bottling:
Bottled the 1 gallon split with 1oz of corn sugar boiled in 2 c water to prime.

5/18 - First Taste (plain Hefeweizen):

Carbonation was ready. Tastes of banana, bubblegum.  Carbonation was like champagne.  I noted that if I make this again, this needs at least 1 lb of flaked wheat to make it more hazy.  I thought it was too clear.  This was not one of my favorite batches, but I think that had more to do with it not being one of my favorite styles.  The beer was well received among my friends and family, and I would say it was a very "accessible" brew for those less interested in bold flavors.

??? - First Taste (Naked Mango Hefeweizen)
The Mango completely dominated the subtle flavors from the yeast.  This reminded me of Peachie-Os.  This is not really my style but some people really liked it.