Grain
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7.8 lbs Pilsner Malt
3 lbs Unmalted Wheat (used blender to grind)
1 lbs Flaked Quick Oats
Hops
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.5 oz Hallertau (60 min)
.5 oz Hallertau (30 min)
.5 oz Hallertau (15 min)
.5 oz Hallertau (5 min)
Yeast
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Lallemand Danstar Munich Wheat Beer Yeast (dry yeast)
7/7/2015 - Brew Day
Mash in with 3.75 gallons added at 170°F. Mash temp started at 154°F.
Stirred at 40 min and again at 50 min. Iodine tested positive at 60 min. Tested again at 75 min still with deep red color. The unmalted wheat is probably a contributor to this. 3.4 srm calculated
Added 2 teaspoons calcium sulfate and 1 teaspoon of calcium chloride to the initial mash. This was only half of the calculated salt adjustments needed. Hesitated to go all-in with salt addition. 5.6pH reading from mash 5 minutes into the mash.
7/12/2015 - racked to secondary
Still plenty of fermentation action, however we needed the bucket that it was in. Moved it to a 3.5 gallon carboy and a 1.5 gallon glass jar.
7/20/2015
Oddly there is still plenty of action in the airlock. Must have had some residual starches present that is allowing a longer than normal fermentation.
7/29/2015
Fermentation is settled and will be ready to bottle soon.
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