Will brewed a 40L batch of an orange-raspberry hefeweizen with a final gravity of 2.9°P and 5.52% ABV. Key steps included a protein rest, saccharification rest, boiling hops for bitterness and adding orange peel/blood oranges for flavor. During whirlpool, trub was removed. Wort was then cooled and oxygenated before pitching yeast into the sterilized fermentation vessel.

1. Section 1:
Name: Will Pelland
Name of Brew: Pink Milkshake
Style of Brew: Orange-Raspberry Hefeweizen
Brew Date: 4/10/2015
Racking Date: 4/20/2015
Batch Volume: 40 L
Original Gravity: 13.6°P
Final Gravity: 2.9°P
Section 2: Calculations
IBUs: Sterling:
(23.83)∗ (0.067AA) ∗ (0.251U) ∗ (1000)
40.0L
= 10 IBU
Total IBU= 10 IBU
ABV: (13.6°𝑃 − 2.9°𝑃) ∗ 0.516 = 5.52% ABV
Yeast Pitch Volume:
1.0𝑥10 𝟔
/𝑚𝐿 ∗ 40𝐿
5.7𝑥106/𝑚𝐿
= 70𝑚𝐿
Apparent Attenuation:
(13.6°𝑃 − 2.9°𝑃)
13.6°𝑃
= 78.6%
Section 3: Material Bill

2. Water
Amount Type Name
33.98 L Strike Water Fort Collins Tap Water
28.59 L Hot Liquor Tank(Sparge) Fort Collins Tap Water
Water
Additives
Amount Name Mash HLT/Sparge Type
8.00g Calcium Chloride 2.50g-60 min 5.50g Water Agent
18.0g Lactic Acid 6.00g-60 min 12.0g Water Agent
Grist Bill
Amount Name EBC Type %
5.59kg
White Wheat
Malt
4.70 Wheat 60%
3.73kg 2-row Pilsner 3.00 Grain
40%
1.00kg Rice Hulls N/A Filter-Aid 0%
Hops/Boil
Additives
Time Grams Name %AA IBU Added
60 min 23.83g Sterling 6.7% 10
10 min 1 Tab Whirlfloc 0 0
5 min 50.00g Orange Peels N/A 0
0 min 2 Items Blood Oranges N/A 0
Yeast
Type Amount Pitch Rate
Hefeweizen ale yeast 70mL X

3. Equipment
SABCO BrewMagic System Chill Wizard Garden hoses(2)
Food Grade tri-clamp hoses
(2)
Extension Cords Propane tank
Long Lighter
Oxygen tank with tubing and
filter
Metal Spoon
Mash Thermometer Hot Gloves Tool Bucket
Iodophor spray bottle (fresh) Clean Rags
Box of extra tri-
clamps/gaskets
Tub for Spent Grain pH Meter Kim-wipes
Refractometer Deionized water bottle Hose Spray Nozzle
Slop Buckets Scrub Brushes PRONTO
Section 4: Procedure
Brew prep day (2/19/2015)
Ingredient Prep
 Water additives/hops are weighed out
o Water additives serve to achieve a desired hardness to alkalinity ratio in your
water. Depending on the style of ale or lager, the reactive species of salt ions that
are present play a large role in deciding mash pH which is critical when making
your beer.
o The pellet hops being weighed are a concentrated form of whole cone hops.
Pellets contain higher percentages of essential oils as well as alpha and beta acids.
This is true simply because they store better, and less degradation of the oils
occurs with pellets.
o We did not have the desired perle hops that the recipe called for so instead we
used sterling hops with a 6.7% AA content. The AA percentage that the recipe
called for was 9.2% so we needed to add ~5grams of hops to achieve the same
desired IBU’s. The change in hops will not add any difference in flavor of the
beer considering the time spent in the boil. The flavor compounds are volatilized
during a longer boil and the alpha acids are isomerized to provide bitterness.
o Orange peel was added to the boil with 5 minutes remaining. This was to provide
some sweet orange flavor into the beer. During whirlpool we added two cut up
blood oranges to provide more orange flavor into the final product.
 Malt is milled.
o Milling your malt opens up your barley kernel by breaking the husk so the
starches can be accessed during the mash. Milling also assists in filtration in the
mash ton, because the husk supplies a kind of bed that the wort can filter through.
Once milled, the “grist” should be coarser than flower, but noticeably broken up.
You can achieve this consistency by setting the two rolling pins the proper
distance away from each other.

4. o Our malt bill included two different kinds of malt. The first of which was white
wheat malt. Wheat malt is high in protein compared to barley but this is desired in
a hefeweizen ale. The increased protein content can provide head stability as well
as a haze that is comprised of polyphenol-protein complexes that is normal in a
hef ale. Wheat malt also brings a lot more enzymes to the mash than barley malt
does, specifically proteases and beta glucanases. These two enzymes are
important for the initial protein rest we are doing for this beer. The only other
malt we used for this was a pilsner 2 row. This is a well modified malt that will
provide lots of fermentable sugars for the yeast to metabolize.
Brew Day (2/20/2015)
Extra Prep. 2:00 PM
 Hot water was used in both the hot liquor tank and the mash ton. It is not necessary to
sterilize the brewing equipment before use because everything being circulated will be
eventually sent to the boil kettle, which provides microbiological stability.
 All equipment was gathered in the lab for the brew including hoses, pipes, plate heat
exchanger, disinfectants, propane etc was wheeled down to the patio to start the brew.
 All valves checked and closed on the SABCO. Propane is hooked up to heat the strike
water and the hot liquor tank.
 A kilo of pilsner malt was spilled before mash in so we added another. We determined
this through back calculations.
Brew
 3:00 PM- Water additives: The salts and lactic acid added to the water serve to change
your mash pH due to the buffering nature of different salt ions.
o We added Calcium Chloride. These salts promote “permanent hardness” because
they don’t precipitate out of solution at high temperatures. This keeps mash pH
low, promoting enzyme activity and beer clarity as well as enhancing bitterness.
The ratio of these salts gives you your hardness to alkalinity ratio, which
measures the weights of the reactive species of these salts. In our case, the beer is
not desired to be bitter, but we do want to have a low pH mash. The low pH is
necessary for enzyme activity and if we were to have more than one addition of
hops we would have much more bitterness in the beer. It is unclear whether we
added the right salts to the right container, and this could be a problem to achieve
desired hardness to alkalinity and thus could affect our mash pH. We also added
lactic acid. Lactic acid is a much more direct way of lowering pH of your mash as
it lowers the pH of your strike water/sparge water.
o Mash ton Additives
 6.00g Lactic Acid
 2.50g calcium chloride
o HLT Additives
 12.00g Lactic Acid
 5.50g Caclium Chloride

5.  3:00 PM- Mash in-Step mash: Step mashes are necessary for high protein grist bills. It
starts with a protein rest and temperature is increased to saccharification temperatures.
Sparge begins once saccharification is determined complete. With step mashes it is
important to keep your filterability intact because it’s possible that the protein rest can
turn your husks into sludge due to the breakdown of cell walls and protein structures. To
combat this we added rice hulls to assist in filtration. Vourlauf continues throughout the
entire process to ensure that the mash bed doesn’t lose filterability and the mash is also
stirred to ensure the bottom layer doesn’t get scorched onto the false bottom of the mash
ton.
 3:00-3:36PM Protein Rest: Protein rests occur at a low temperature and are meant to
increase the activity of proteases and beta-glucanases in the mash which are useful in a
high protein malt bill which will help with the wheat malt break down. Traditionally
pilsner malt is slightly undermodified and can also benefit from a step mash. Proteases
and beta-glucanases break down more complex starches into FAN which is important for
yeast health. It also reduces them into starches that can be broken down by alpha and beta
amylases. A 20 minute protein rest was called for, and temperature was increased from
3:20-3:36 to saccharification temperatures.
o Strike water was 33.98 L at 56.2°C.
o Mash pH for protein rest was 5.14
 3:36-4:21 Saccharifaction: The recipe called for a 45 minute saccharification step. This
step occurs around the optimal temperatures for alpha and beta amylase. These enzymes
break down the modified starches provided from the maltings process but also break
down the starches that were provided with the protein rest. This provides the fermentable
sugars and residual sweetness left in the beer and is considered “the brewers window”.
We decided 45 minutes was a sufficient amount of time to break down our starches
through an iodine test. Iodine is locked up in the helical structures that is formed by
complex starches, this turns a blue color. When the starch is broken down it cannot
contain the iodine complex and it appears as a tan-clear color depending on the level of
saccharifcation achieved.
o Saccharification step temp was 68.2° for 45min.
o Saccharification pH was 5.48
 4:21PM- Runoff: Hot wort is moved from the mash ton into the boil kettle and vourlauf
is stopped. This occurs very slowly, otherwise the negative pressure caused by the
draining fluid could cause the mash to “stick”. A stuck mash is when the grain bed gets
so compact over the false bottom that liquid can no longer travel through. This is a very
large possibility with a step mash due to the breakdown of the filter bed. This can cause
unwanted extracts from your malt like tannins and proteins when you start sparging. As
the wort drains into the boil kettle, it is kept near boiling temperatures so that when pre-
boil volume is reached, it is immediately boiling and hops can be added. It is important to
note that there is still saccharification occurring in the mash during runoff.
 4:01 PM- Sparge: Sparging is the act of rinsing hot water over the grainbed. This brings
the remaining sugars down from the top of the grain bed and should be a fairly high
temperature, to ensure that all extract is recovered and put into the boil kettle. As the
mash temperature increases with sparging, the alpha amylase action is increased so

6. further saccharification occurs. Sparging should match runoff rate to ensure an equal
pressure differential on the mash bed. Oversparging can cause astringency in beer due to
extraction of unwanted proteins in the malt. We oversparged volume wise but it seemed
to not have a significant effect on the beer. We exceeded our desired pre boil gravity after
sparge and there was about a liter or two of extra water left in the grain bed once we
achieved pre-boil volume. The last runnings was high in sugar content and had a pH of
5.5 signifying that there was still plenty of sugars left in the bed even once we achieved
our desired gravity and volume.
o Sparge was 28.59L at 77°C (exceeded volume)
o Sparge water left in the mash ton was significant after runoff was complete. This
is indicative of oversparging and some desired sugars are remaining in the mash
ton.
o Last runnings gravity was 5.1 brix with a pH of 5.5
o End of runoff gravity was 11.6 Plato, with a volume of 49.2
 5:00 PM Boil: Boiling your wort serves several purposes in the brewing process. The
boil is when you add your hops, which give the beer flavor, head retention in your foam,
bitterness, as well as microbiological stability. Boiling serves many other purposes
o We boil in order to isomerize the α-acids in our hops. This is what gives beer its
bitter flavor and also aids in trub formation and yeast flocculation. The longer you
boil your hops, the more isomerized the acids become which is why the earlier
you add your hops, the more utilized they are. Hops for flavor/aroma are added
later in the boil because of the very volatile nature of the hop oils like myrcene
but we didn’t add any aromatic hops in this brew.
o DMS was also volatilized during boil which gave off a cooked corn aroma.
o Another reason for boiling is microbiological stability. All the equipment
beforehand did not need to be sterilized for this reason. Not many organisms can
survive a 60 minute boil.
o Boiling also concentrates the wort by evaporating water. The evaporated water
(steam) carries with it unwanted sulfur containing volatiles which can impart off
flavors in the beer. This concentration stabilizes color changes and drops pH.
o Trub or hot-break is also formed during the boil. Trub consists of proteins, tannins
(polyphenols), and carbohydrates that fall out of solution during said boil. These
materials can impart off flavors in beer as well as a “chill haze” that will be
present when the beer gets very cold.
o One of the most important reasons for boiling is the formation of important flavor
compounds. The heat causes amino acids and sugars to react together and form
many different flavors. This also promotes flavor and color stability in the beer
for long term shelf storage.
 Pre boil volume was 49.2L with a gravity of 11.6 Plato.
 The boil started and the 23.83g of Sterling hops were added. We made
sure the hose was on hand in the case of a boil over. This became
isomerized and produces a very small source of bitterness in the beer.
 Whirlfloc was added at 5:51, 50 minutes after boil started.

7.  55 minutes after boil began the 50g of orange peel (sweet) was added. The
goal of this was to give our beer an orange aroma due to the oils in the
peels. Whether this was achieved or not has not been determined.
 During whirlpool we added 2 cut up blood oranges to impart an orange
flavor in the beer. Again, the efficacy of this isn’t known, and it could
have little effect on the final product.
 Post boil volume was 42.5L and flame out was at 6:03 PM. Post boil
gravity was 13.6 Plato. This was high and we decided not to liquor back to
dilute it and potentially have more beer. The increased gravity could
potentially give us a higher alcohol content.
 6:05 PM- Whirlpool: Whirlpool is started simply by spinning the hot wort with a spoon.
The whirlflock, composed of carrageenan (seaweed) aids the formation of trub that would
later cause haziness in the beer by increasing surface area as well as negatively charged
ions that the trub is attracted to. The force of the spinning liquid combined with the
coagulant drives the trub to the middle bottom of the kettle.
o During the mash, the plate heat exchanger is sanitized using a CIP loop to make
sure that nothing has grown in there that can infect the wort. After the boil is over,
sanitization is very important considering that anything unwanted that’s
introduced to your beer can potentially ruin it. The chill wizard is hooked up to
the CIP loop backwards, to ensure that the wort will not be contaminated. Oxygen
is hooked up to the chill wizard as well, to oxygenate the wort and provide a
necessary element for yeast health and growth.
 In this process the tubes used for wort transfer are also sterilized.
o Also during the boil, the cylindroconical fermentation vessel is sanitized using
COP. Again, a sterile fermentation vessel is necessary for your desired output of
beer. The vessel is cleaned with a pronto solution made with 1 cap full.
 6:15-6:39 PM- Knockout: After CIP the hoses, tri-clamps and gaskets are taken out of
the sanitizing iodophor solution, they are hooked up to the chill wizard to cool the wort.
This allows us to immediately pitch our yeast into our vessel as well as avoiding
contamination with microbes and non-sterile air. The chill wizard works by circulating
cold water from the building through plates with a large surface area, while the wort
circulating the opposite direction is cooled by flowing against the plates containing the
cool water. We had a stuck knockout from some of the trub blocking the racking arm. To
remedy this we pushed water back through the sterile hose into the boil kettle and
restored flow through the racking arm and thus through the heat exchanger and into the
fermenter.

o The ball valve on the boil kettle is opened to release any trub that can be removed
by the racking arm.
o 1st sterile hose is hooked up to the outlet on the boil kettle to the wort inlet on the
chill wizard
o 2nd sterile hose is connected from the wort outlet of the chill wizard to the
fermentation vessel.

8. o Garden hose #1 is hooked up into the water bib outside and into the water inlet on
the chill wizard
o Garden hose #2 is hooked up from the water outlet and drained into the mud.
o Oxygen tank is hooked up to the chill wizard to oxygenate the wort. Set at 5 PSI
(We ran out of oxygen during knockout- this could cause the yeast to not grow as
desired.)
o Knockout temp was 19°C
 6:45PM Yeast Pitch: Hefeweizen ale yeast from white labs was used (WLP-300)
 Cleaning the SABCO
o Brew kettle is removed and cleaned separately from the mash ton and HLT.
o Spent grains are removed from the mash ton, and water is heated in the HLT with
5.5 caps full of pronto.
o Chill Wizard cleaned first. Hot water flows in reverse through the Chill wizard.
As the plates are cleaned, the oxygen valve is opened for a short period as well.
Once the chill wizard is sufficiently clean, connect the open outlet into the mash
ton.
o The HLT is now going through the chill wizard into the mash ton. As the The
HLT is draining, rinse it with hose water. When the water coming into the mash
ton is free of pronto, it is now clean.
o Drain the pipes after this from underneath the pump box. Close this, and the pump
is now circulating pronto from the mash ton, through the chill wizard, through the
pipes of the SABCO back into the mash ton.
o The mash ton is emptied, and then the rinse cycle is ran to eliminate any
remaining pronto solution in the system.
Fermentation
 After yeast has been pitched, the yeast begins to go to work on the simple sugars present
in the wort. As the yeast ferments, it metabolizes the simple sugars and creates
acetaldehyde, CO2, ethyl alcohol, and hundreds of other compounds that can effect flavor
depending on the content of your wort, sugars, and time of fermentation. This is
considered primary fermentation. The raspberries potentially added more fermentable
sugars to the beer as well as gave the beer a very pink hue.
o Primary fermentation started at 13.6 Plato at 18°C, it was allowed to free rise
ferment and by the next day (4/11) the temperature had risen to 22°C and the
gravity had dropped down to 13.0 Plato. On 4/13 the gravity had dropped to 3.5
and the 73g of orange peels were added (temp sustained at 22°C). On 4/14 we
added 3.41kg of frozen raspberries and allowed it to sit for 3 days and on 4/17 the
beer was cold crashed with a final gravity of 2.9 Plato.
o Cold crashing is a method of clarifying beer where you drop it near freezing
temperatures (2°C). The cold temperatures encourage yeast to flock together and
drop to the bottom.
o Racking occurred on 4/20, the yeast was separated from the beer using the valves
on the fermenter.

9. Predictions:
Having assisted in racking this beer, I know that it has a very pink hue from the
raspberries added during fermentation. Besides a pink hue, this beer should have a heavy haze
due to the large protein content derived from the wheat malt. This is tradition with hefeweizens
and is desired with the style of the beer.
As far as aroma goes, I believe this will obviously have a high ester profile. The
raspberries will definitely be evident in the aromabut during fermentation I believe there will
also be some isoamyl acetate (banana) produced. Hefeweizein yeasts normally produce a heavy
banana ester profile. Slight orange aroma’s may also be present but I don’t suspect they will be
very noticeable.
The taste of this beer will likely be tart and very raspberry heavy. Sweetness will
dominate this beer as there was only one small addition of hops and it should be very sessionable
and akin to a summer beer. I expect that a high carbonation level would be appropriate for this
beer and its non-traditional style.