New Beginning Hefeweisen

So this looks to be my first recipe I'm posting on the blog. I'm brewing it for my fiance Rachel who is moving in with me in Hawaii in a few weeks. We've made a few Hefeweisen's in the past with a lot of success but this will be my first stab at all-grain with wheat. I plan on doing the standard single-infusion mash at around 152 for 60 min; but may attempt to dough in around 110 for 15 min then raise to 135 for another 15 min before a 45 min mash at 152. Also, when sparging I may add 1# of Rice Hulls to help prevent a stuck sparge. I am brewing it Saturday October 24th, will be sure to post the results. Cheers! 17A. Wheat Beer, Bavarian Weizen

All-grain

Color

Stats OG 1.052 FG 1.013 IBU 25 ABV 5.0 % SRM 6

Specifics Boil Volume 6.5 gallons Batch Size 5 gallons Yeast 75% AA

Style Comparison Low High OG 1.040 1.052 1.056 FG 1.010 1.013 1.014 IBU 10 25 20 SRM 2 6 9 ABV 4.3 5.0 5.6

Fermentables

% Weight	Weight (lbs)	Grain	Gravity Points	Color
50.0 %	5.00	Wheat Malt	29.3	1.7
40.0 %	4.00	Pils Six-row	18.0	1.6
7.5 %	0.75	Munich Light	3.7	1.2
2.5 %	0.25	Canadian Honey Malt	1.1	1.3
	10.00		52.1

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time	Utilization	IBU
37.5 %	0.75	Tettnanger	Pellet	4.5	3.4	60	0.278	14.0
37.5 %	0.75	Tettnanger	Pellet	4.5	3.4	30	0.213	10.8
25.0 %	0.50	Tettnanger	Pellet	4.5	2.3	00	0.000	0.0
	2.00							24.8

My Favorite Fall Treat, Pumpkin Porter!

Greetings,

My favorite time of year is Fall and i can't think of a more fitting way to enjoy the season than brewing a delicious Pumpkin Ale. I have tested several commercial examples and homebrewed a few in search of the right balance of spice, malt, bitterness, and alcohol. As many of you already may know, this is one style of beer that has been bastardized more than most, with spice bombs that taste more like a bad pie than a rich, creamy, festive Brew. That being said, a few commercial style's that inspired me were "Dogfish head Punkin" and "Southern Tier Pumking."

I think this year's version really hits the mark on all of those categories. A dark brown porter weighing in at 7.5% abv that is meant to be sipped and savored as we enter the cooler months. You may think there is a lot going on in this recipe, and there is! but please don't be discouraged the proportions really work well together.

Grain: 11# 2-Row
.75# Crystal 120
.5 # Roasted Barley
.33# Belgian Aromatic
.33# Chocolate Malt
.25# Black Patent

Hops: 1oz. Perle(8.1%) @ 60
1oz. Willamette(4.8%) @ 20
1oz. Willamette(4.8%) @ 10

Additions: 2 # Canned Pumpkin (in the Mash)
2# Honey (@10 to knockout)
.5# Light Brown Sugar (@10 to knockout)
1 tsp Irish Moss (@15 to knockout)
Spices: 1 tsp Allspice, .5tsp Cinnamon, .5tsp Nutmeg, .25tsp Ground Ginger

Yeast: English Ale 002

O.G. 1.072
F.G. 1.015
ABV 7.5

Mash at 156 for 60 minutes

Happy Halloween and Cheers!
-J.B. Zorn (enjoying the warm weather out here at Sector Honolulu)