WLP300 - Hefeweizen (Traditional Style - Triple Decoction)

Brew Day:

Mash pH Measured: 5.30
Pre-Sparge Gravity: 1.059
Post-Sparge Gravity: 1.051
Post-Boil Gravity: 1.057

Decoction:

1st Decoction: 6 quarts
2nd Decoction: 3 quarts
3rd Decoction: 3 quarts

After sparging we had only 6 gallons in the kettle, and decided to add 0.5 gallons so we could still boil 6.5.

Pitched 3/4 pack of WLP300 @ 72F into temperature controlled catalyst fermenter set to 72F - started bubbling in approximately 2 hours. 5.5 gallons made it into the fermenter. Extremely vigorous fermentation after 24 hours with high amount of CO2 blowoff. Vigorous fermentation lasted for approximately 48 hours, and continued to ferment with a medium amount of blowoff for the next two days.

Multiple E3 errors encountered during mash. Fixed by letting sit for 5 minutes, resetting bottom switch, and doing only 80% power. Wort started a milk color and was a transparent straw color by the time we boiled. Recirculation was used for the full duration of all temperature rests past the first 5 minutes.
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No Cold Crash

WLP300 YEAST (Under pitch 3/4 pack @ 70F - Fermentation @ 72F)

Softish water profile for pale/malty

Triple Decoction using quart ladle

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Plans for next brew day:

Use both floor-malted wheat and pils - these have higher proteins

Only do two decoctions instead of three to maximize flavor but minimize protein consumption by milliard reaction

Attempt to get as much body as possible by blowing through protein rest temperature quickly with a rapid heat combined with decoction addition