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Old 05-17-2008, 01:20 AM   #1
bradsul
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Default Hef-vienna-weizen: another base malt experiment

I've been enjoying my alternative base malt experiments so I thought another one was in order. A thread a while back had me thinking about vienna malt as a base for my next hefeweizen so I thought about the recipe and figured a direct substitution for pilsener was the way to go. Any comments are welcome, I probably won't be brewing this until Sunday or Monday (long weekend! ) given that I haven't gotten the starter going yet.

Code:
Hef-vienna-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 (L):          25.00    Wort Size (L):     25.00
Total Grain (kg):         5.00
Anticipated OG:          1.047    Plato:             11.69
Anticipated SRM:           3.9
Anticipated IBU:          13.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------
Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:   32.26    L
Pre-Boil Gravity:      1.036    SG          9.14  Plato

Grain/Extract/Sugar
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 60.0     3.00 kg.  Wheat Malt                    America        1.038      2
 40.0     2.00 kg.  Vienna Malt                   Germany        1.037      3

Hops
   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 25.00 g.     Hallertauer                       Pellet   4.00  13.2  60 min.

Extras
  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Irish Moss                     Fining    15 Min.(boil) 

Yeast
-----
White Labs WLP380 Hefeweizen IV Ale

Mash Schedule
-------------
Mash Name: Double Decoction

Total Grain kg:     5.00
Total Water Qts:   15.87 - Before Additional Infusions
Total Water L:   15.02 - Before Additional Infusions
Tun Thermal Mass:   0.00
Grain Temp:        23.28 C

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Protein Rest           0     30    133     133   Infuse   141       15.02   3.00
Sacc. Rest            30     30    151     151   Decoc    212        4.47   1.36 (Decoc Thickness)
Mash Out              30     15    168     168   Decoc    212        5.12   3.13 (Decoc Thickness)

Total Water Qts:           15.87 - After Additional Infusions
Total Water L:             15.02 - After Additional Infusions
Total Mash Volume L:       18.36 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
hef-vienna-weizen-mash.jpg
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Old 05-17-2008, 02:24 AM   #2
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looks perfect to me. i regularly use munich, vienna or a combination of the two for my weizens.

but why the irish moss?

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Old 05-17-2008, 02:32 AM   #3
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Sounds like this will turn out great then, I'm really looking forward to making it!

I use the irish moss to assist with my whirlpooling. It does a great job keeping the break and hops together.

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Old 05-19-2008, 03:01 PM   #5
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I found a recipe for Paulaner Hefe, can't recall if it was here or elsewhere on the Web. My brother-in-law lives in Germany and he is coming for his biannual trip home this summer and this is one of his favorites over there. I ordered it recently in a bar (bottled) and thought to myself, hey, I think there is some Munich malt in this. I looked up the recipe I had copied, and sure enough 25% Munich (35% each Pils and wheat + 5% carapils). This recipe is supposedly from the Paulaner Brewmaster himself. I'll be brewing this in the next month. It is definitely darker that most hefes I've come across (aside from dunkels).

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