This was probably my sixth or seventh brew of the year. It was my second time brewing this recipe. The first time, I fermented waaaaay too warm. I had used Wyeast 2565 and had fermented at the upper part of it's range (68-70 degrees). The result was an estery mess. Nothing like the near lager like brew I was expecting. This second time around I was able to score a vial of East Coast Yeast's ECY21 and used the technique of "using frozen two liter bottles of water in a Rubbermaid trashcan with water" (yes, very technical) to push the fermenting temp below 60 degrees for the first few days.
The result was a superior beer. Not perfect but close. There is still a slight papery taste which I hope to solve with some more accurate thermometers during the mash.
Here are the stats
Batch size: 5 Gallons
Total grains: 9 lbs 3 oz
Target OG: 1.052
Actual OG: 1:042
Target FG: 1:013
Actual FG: 1:01
ABV: 4.2
6 lbs Extra Pale (pilsner) LME
3 lbs German pilsner malt
3 oz white wheat
Hops:
2 oz. Hallertauer at 90minutes
90 + minute mash
90 minute boil
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