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weizen
A ProMash Recipe Report
BJCP Style and Style Guidelines
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15-A German Wheat and Rye Beer, Weizen/Weissbier
Min OG:
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1.044
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Max OG:
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1.052
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Min IBU:
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8
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Max IBU:
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15
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Min Clr:
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2
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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16.50
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Anticipated OG:
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1.045
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Plato:
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11.11
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Anticipated SRM:
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3.4
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Anticipated IBU:
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13.9
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Brewhouse Efficiency:
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80
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.038
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SG
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9.50 Plato
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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 %
%
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Amount
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Name
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Origin
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Potential
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SRM
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45.5
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7.50 lbs.
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Wheat Malt
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Germany
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1.039
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2
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42.4
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7.00 lbs.
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Pilsener
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Germany
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1.038
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2
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9.1
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1.50 lbs.
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Munich Malt
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Germany
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1.037
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8
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3.0
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0.50 lbs.
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Rice Hulls
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Generic
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1.000
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0
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Northern Brewer
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Pellet
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8.50
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9.5
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60 min
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1.00 oz.
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Hallertau Hersbrucker
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Pellet
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3.80
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4.3
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30 min
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1.00 oz.
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Hallertau Hersbrucker
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Pellet
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3.80
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0.0
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0 min
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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WYeast 3056 Bavarian Wheat
Mash Type:
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Multi Step
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Grain Lbs:
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16.00
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Water Qts:
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24.00
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Before Additional Infusions
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Water Gal:
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6.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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95
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15 Min
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Protein Rest:
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131
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69 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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155
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 7.28 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
dough in at 95F for 15min (101F infusion overshot this to 99F)
raise to 131F for 15min, then pull 1/3 (8qt/2gal) decoction
raise decoction to 155 and stand for 20min, then raise to boil and re-add to mash
adjust temp to 155F for 60min
mash out to 170F
brew day photo journal
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Generated with ProMash Brewing Software |
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