Dave's Dreaded Honey Weiss Beer
All-Grain Brew
Brew Date - 7/11/98
Bottled 8/1/98
Closed 9/10/98
Dave's Dreaded Honey Weiss Beer

Beer Cam
8/1/98 7:30PM

 Dave's Dreaded Homebrewery goes "All Grain".  This was a five gallon batch of Weiss beer made using the new "The Big D" all-grain brewing system.  

Credits -

  • Dave Dixon - Brewmeister Overseer
  • Brian Lewis - Assistant Brewmeister
  • Kari Schulz - Assistant Brewmeister
  • Scott Thomason - Guest Brewer
  • Jay Blackman - Guest Brewer

Updated 8/1/98 7:30PM -
Dave's Dreaded Honey Weiss Beer is bottled.  It looks great!!!!

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded Honey Weiss Beer"

 

Images from the Dave's Dreaded Honey Weiss Beer
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dd1hwb9.jpg (7640 bytes)

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Dave's Dreaded Honey Weiss Beer Log -

OG: Hydrometer reading is 1.065
FG: Hydrometer reading is 1st -  2nd -  3rd -
Alcohol
Content		  
1. Date -  7/11/98
2. 9:30AM - Heat 9 quarts of strike water in the hot liqueur tank to 130°.  Then transfer to the mash tun.
3. 9:45AM - Stir in grain and keep temp at 120° to 122° for 30 minutes.  This is the  protein rest.

5 pounds 6-row barley malt
3½ pounds wheat malt
½ pound light  caramel malt
4. 10:15AM - Add 4½ quarts of water into the liqueur tank and heat to boiling.  Add to the mash tun and stabilize temperature at 154° to 156° for at least 90 minutes.
5. 11:45AM - Use the iodine test to check and see if all the starches have been converted to sugar.  This test was successful the iodine did not turn black.
6. 11:50AM - Mash out to 175° to stop all conversion.  Also heat 5 to 6 gallons of water in the hot liqueur tank for sparging.
7. 12:10PM - Sparge with 5 to 6 gallons of water at 175°.  This was done slowly to rinse the sugars out of the grain bed.  This process need to be done slow to insure you do not get a stuck mash.  Our sweat wort turned about 5 gallons with an original gravity of 1.050.  Stopped sparging when sweat wort original gravity was just below 1.010.
8. 1:30PM - Start heating the boil kettle and bring to the hot break.
9. 1:45PM - Add Hops 1 oz Perl and ½ oz of Hallertauer.
10. 2:25PM - Add Hops 2½ oz of Hallertauer.
11. 2:30PM - Add 1 tsp. of Irish Moss
12. 2:43PM - Add 2 pounds of honey
13. 2:45PM - Flame Out.
14. 2:50PM - Start cooling off process using counter flow wort chiller.
15. 3:15PM - Cooled wort down to 95°.  Then cooled in ice bath until 85°.
16. 4:00PM - Pitch liquid Bavarian Wyeast 3056.
17. 4:10PM - Close Primary and place on living room floor where temp is at 75°.
  Date 7/17/98 7:30PM
18. 7:00PM - Transfer beer from primary to secondary.  Color looks right on style!!!
  Date 8/1/98 - 7:30PM
19. Bottled 48 bottles of Honey Weiss. 
   
   

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