Batch 22: Winter Wheat at LMBC

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Filled
22	Beer	5/4/13	5/11/13	5/18/13

Yeast Type: Fermentis SAFBREW WB-06 Wheat Beer Yeast

Ingredients: About 45 lbs of cracked grain, 17 gallons of Water, 2.5 oz of Hallertau hops, 3 Whirlflock tablets

Comments:

 

LMBC panoramic view (click to enlarge)

This is the first batch brewed at Little Mountain Brewing Company, a brew-on-premises company in Kirtland, OH (soon to be moving to Mentor, OH).  Thanks for the heads up on this, Paul.  This place is much more accommodating of scheduling than TBK where Batch 19 was brewed.  We got a kettle for our choice of time on a Saturday a week away instead waiting 6-8 months for a weekday appointment.  Bob is cool and had plenty of time to walk us through everything.  Our experience was way better than TBK, but Bob needs to have food available in-house, which the new place will have.

 

John, Jim, Bob, and Charles "grinding in the back"

All Grain Mash

Cam and John "Mashing Out" (transferring drained mash liquid to new kettle)

Jim "Sparging" (rinsing mash grain)

Boiling hops

Chilling and transferring to primary vessel

When sampled during filling, it was a dark, hazy brew.  Fully bodied, complex, slightly sweet and very agreeable.  Yield was 49 22oz bottles and 38 12 oz bottles (12 gallons).  Below is the label design used.  Overall a very good experience at LMBC. 

5/25/13 Update:  Beer went flat in the bottle, almost no carbonation.  Will ask Dave to comment.

Batch Data

Measurement	Pre-Ferm (PF)	At Bottling (AB)
Specific gravity (hyd)	1.076 (target)	tbd
% alcohol (vinometer)	N/A	tbd
Brix (vinometer)	16 (actual)	tbd