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