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weizen

A ProMash Recipe Report



BJCP Style and Style Guidelines
15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052   
Min IBU: 8 Max IBU: 15   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 16.50      
Anticipated OG: 1.045 Plato: 11.11
Anticipated SRM: 3.4        
Anticipated IBU: 13.9      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.038  SG 9.50 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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
45.5 7.50 lbs.  Wheat Malt Germany 1.039 2
42.4 7.00 lbs.  Pilsener Germany 1.038 2
9.1 1.50 lbs.  Munich Malt Germany 1.037 8
3.0 0.50 lbs.  Rice Hulls Generic 1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Northern Brewer Pellet 8.50 9.5 60 min
1.00 oz.  Hallertau Hersbrucker Pellet 3.80 4.3 30 min
1.00 oz.  Hallertau Hersbrucker Pellet 3.80 0.0 0 min


Extras
Amount Name Type Time
1.00 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
WYeast 3056 Bavarian Wheat


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 16.00   
Water Qts: 24.00 Before Additional Infusions
Water Gal: 6.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Acid Rest: 95 15 Min
Protein Rest: 131 69 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 155 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 7.28 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
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

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Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:25:51 MST