I used the following Recipe
1 lbs Munich Malt
1 lbs Wheat Malt
1 lbs Weyermann CaraMunich I
6.6 lbs Briess Bavarian Wheat Liquid Extract
1 oz Hallertau boiled 60 min
.25 oz Cascade boiled 15 mins
Wyeast yeast nutrients 15 mins
.5 oz Hallertau boiled 10 min
I pitched the yeast and currently the wort is aerating in the carboy with the airstone and hepa filter. I will top off the carboy with water Take a SG measurment, then place the carboy in the freezer. There is nothing special to note about this brew so far except I was expecting it to be a bit more foamy. I hope the final product has a decent head. On another note, I did had a boil over because I was watching Dr. Who on DVD and lost track of time.
I mashed the grains as Normal. Single step infusion. I added 4 quarts of 175 F water which brought the temp up slightly too high at 159. I added a little cold water to bring it down to 155. I mashed for 1 hour, Ran off the wort, and batch sparged with 6 quarts of 175 F water. (Nope.. no starch test.. I know.. I’m bad) The FG of the mash was 1.029 @ 90F (1.033 Corrected) Roughly 67% efficiency.
The yeast starter turned out OK. Miftik told me that the krausen in the 2L container peaked today around 12:00 pm. This batch should be just fine.
Side note. Upon topping up the fermenter, and takng a SG reading, There was a lot of foam that just stayed there and took forever to fade. I should have no trouble with head retention. SG is 1.048 @ 67 F ( 1.048 corrected)