Bavarian Weizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
17-A Wheat Beer, Bavarian Weizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 2 Max Clr: 9  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00      
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 3.6        
Anticipated IBU: 14.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Pre-Boil Amounts
Evaporation Rate: 19.00  Percent Per Hour   
Pre-Boil Wort Size: 12.35  Gal   
Pre-Boil Gravity: 1.046  SG 11.48 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

% Amount Name Origin Potential SRM
50.0 10.00 lbs.  Wheat Malt America 1.038 2
50.0 10.00 lbs.  Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.36 oz.  Hallertauer Mittelfruh Pellet 4.60 14.9 60 min

WYeast 3068 Weihenstephan Weizen

Water Profile
Profile known for:   
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 20.00   
Water Qts: 31.50 Before Additional Infusions
Water Gal: 7.88 Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 9.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash starting low (120) and bring temps up like a step mash for best performance. Pitch at low temp (58f?) allow t rise and ferment at 62f per Jamil.

WLP 300 is also acceptable yeast per Jamil. Do not use "American Hefe" yeast.

Carbonate to 3 volumes of CO2 in the keg.

Generated with ProMash Brewing Software