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Old 10-18-2008, 08:24 PM   #1
DeathBrewer
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Default Feels like a Weizen day

it's been nearly 3 weeks since i brewed a wheat beer! oh noes!

trying out the WLP351 Bavarian Weizen Yeast today...

Quote:
Weizen 101808

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.048 Plato: 11.83
Anticipated SRM: 3.7
Anticipated IBU: 9.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.12 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.0 1.50 lbs. Pilsener Germany 1.038 2
15.0 1.50 lbs. Vienna Malt Germany 1.037 3
60.0 6.00 lbs. Wheat Malt America 1.038 2
10.0 1.00 lbs. Torrified Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Tettnanger Tettnang Pellet 4.20 9.4 60 min.


Yeast
-----

White Labs WLP351 Bavarian Weizen Yeast


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.80 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


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Old 10-19-2008, 10:14 AM   #2
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personally i went with the whyeast 3068 but this looks good. I mean there probably the same strain anyway...

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Old 10-19-2008, 05:59 PM   #3
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i always use white labs, but i changed this recipe up when i got to the brew store. decided to culture and save the platinum WLP351 and just go with old WLP300 this batch.

Blond Weizenbock:

Quote:
Weizenbock 101808

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-C German Wheat and Rye Beer, Weizenbock

Min OG: 1.064 Max OG: 1.096
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.00
Anticipated OG: 1.076 Plato: 18.49
Anticipated SRM: 5.0
Anticipated IBU: 13.1
Brewhouse Efficiency: 71 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.059 SG 14.53 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 9.00 lbs. Wheat Malt America 1.038 2
20.0 3.00 lbs. Pilsener Germany 1.038 2
13.3 2.00 lbs. Vienna Malt Germany 1.037 3
6.7 1.00 lbs. Torrified Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.20 13.1 60 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 6.20 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


i'm a little low on the IBUs and color, not really to style...but it tasted fantastic. i think it will be great...this is my first weizenbock.
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Old 04-23-2011, 12:53 AM   #4
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How was the WLP351?? I am about to use it this weekend do you have any advice on fermentation temps??

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