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Old 02-01-2007, 03:32 AM   #1
Baron von BeeGee
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Default Basic Hefeweizen


Just your basic, run of the mill Hefeweizen. Use your choice of Hefeweizen yeast and noble hops. Can also be easily done as an all-extract recipe by subbing 6# of DME for the grains.

Weihenstephaner Hefeweissbier

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.054 Plato: 13.31
Anticipated SRM: 3.5
Anticipated IBU: 12.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.8 5.50 lbs. Pilsener Germany 1.038 2
47.8 5.50 lbs. Wheat Malt Germany 1.039 2
4.3 0.50 lbs. Rice Hulls 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Hallertau Hersbrucker Whole 4.75 12.5 60 min.


Yeast
-----
WYeast 3068 Weihenstephan Weizen

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Old 04-16-2007, 07:22 PM   #2
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Quote:
Originally Posted by Baron von BeeGee
Just your basic, run of the mill Hefeweizen. Use your choice of Hefeweizen yeast and noble hops. Can also be easily done as an all-extract recipe by subbing 6# of DME for the grains.

Weihenstephaner Hefeweissbier

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.054 Plato: 13.31
Anticipated SRM: 3.5
Anticipated IBU: 12.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.8 5.50 lbs. Pilsener Germany 1.038 2
47.8 5.50 lbs. Wheat Malt Germany 1.039 2
4.3 0.50 lbs. Rice Hulls 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Hallertau Hersbrucker Whole 4.75 12.5 60 min.


Yeast
-----
WYeast 3068 Weihenstephan Weizen
Can you post a schedule with this?
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Old 04-16-2007, 07:46 PM   #3
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That recipe is begging for a decoction! Try a single, double, or triple decoction to make this beer shine! You'll be quite pleased with the end result

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Old 04-16-2007, 07:52 PM   #4
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I just brewed this a few days back.


Spring Hefeweizen

Code:
Type: All Grain
 Date: 4/12/2007 
Batch Size: 40.00 L (10.5 gallons)
 Brewer: Denny 
Boil Size: 47.44 L Asst Brewer:  
Boil Time: 60 min  Equipment: My Brew Tree (50L)  
 Brewhouse Efficiency: 82.0 
  
Ingredients
 
Amount Item Type % or IBU 
5.50 kg Wheat Malt - Gambrinus (1.8 SRM) Grain 59.1 % 
3.00 kg Pale ESB - Gambus (3.0 SRM) Grain 32.3 % 
0.50 kg Honey Malt (25.0 SRM) Grain 5.4 % 
0.30 kg Rye, Flaked (2.0 SRM) Grain 3.2 % 
30.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 15.9 IBU 
0.50 kg Rice Hulls (Mash 5.0 min) Misc  
2.11 items Whirlfloc Tablet (Boil 5.0 min) Misc  
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat  

  
Beer Profile
 
Est Original Gravity: 1.061 SG
 Measured Original Gravity: 1.061 SG 
Est Final Gravity: 1.016 SG 
Estimated Alcohol by Vol: 5.9 %  
Bitterness: 15.9 IBU Calories: 566 cal/l 
Est Color: 5.5 SRM Color: Color  
 
  
Mash Profile
 
Mash Name: My 150f (65c) with gum rest Total Grain Weight: 9.30 kg 
Sparge Water: 32.48 L
Sparge Temperature: 76.0 C 
  
Name Description Step Temp Step Time 
Gum/Acid Add 24.27 L of water at 44.4 C 40.0 C 20 min 
Sach Rest (150F / 65C) Heat to 65.0 C over 15 min 65.0 C 60 min 
Mash Out Heat to 76.0 C over 15 min 76.0 C 5 min
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Old 04-17-2007, 02:51 AM   #5
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Quote:
Originally Posted by Cheesefood
Can you post a schedule with this?
Glibbidy is correct (and Denny's schedule looks good, too). I think an important factor for a great AG Hefeweizen is an acid rest. I could have decocted from protein -> maltose, but decided to infuse. In the future I would probably just go to a single saccharification temp of 150F via decoction instead of separate maltose and saccharification rests.

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

Mash Name: Hefeweizen Single Decoction

Total Grain Lbs: 11.00
Total Water Qts: 11.00 - Before Additional Infusions
Total Water Gal: 2.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 75.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Acid Rest 3 20 99 99 Infuse 103 11.00 1.00
Protein Rest 2 30 122 122 Infuse 210 3.45 1.31
Maltose Rest 2 90 147 147 Infuse 210 6.61 1.91
Saccharification R 70 10 160 160 Decoc 212 5.34 0.65 (Decoc Thickness)
Mash Out 5 10 170 170 Decoc 210 5.00 1.50 (Decoc Thickness)


Total Water Qts: 21.06 - After Additional Infusions
Total Water Gal: 5.26 - After Additional Infusions
Total Mash Volume Gal: 6.14 - After Additional Infusions
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Old 04-17-2007, 05:45 AM   #6
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Acid rest and the gum and debranching rests overlap so I use a temp that hits all 3.

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Old 04-17-2007, 02:48 PM   #7
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Are both of you pulling around 40% of the mash with your initial dough in here for the decoction?

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Old 04-17-2007, 07:49 PM   #8
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I have yet to do a decoction. It's on my to do one day list.

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Old 04-17-2007, 07:53 PM   #9
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Quote:
Originally Posted by Dennys Fine Consumptibles
I have yet to do a decoction. It's on my to do one day list.
Me, too. It's third on my list, after 777 and my double-IPA.

Anyone want to give me a cheat-sheet on how I would do a decoction on this recipe? Target temps, how much to pull, how long to boil, etc?
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Old 04-17-2007, 08:42 PM   #10
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Quote:
Originally Posted by the_bird
Me, too. It's third on my list, after 777 and my double-IPA.

Anyone want to give me a cheat-sheet on how I would do a decoction on this recipe? Target temps, how much to pull, how long to boil, etc?
I can walk you thru it in May if you can wait that long.

Right here:

Quote:
Originally Posted by Baron von BeeGee
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Acid Rest 3 20 99 99 Infuse 103 11.00 1.00
Protein Rest 2 30 122 122 Infuse 210 3.45 1.31
Maltose Rest 2 90 147 147 Infuse 210 6.61 1.91
Saccharification R 70 10 160 160 Decoc 212 5.34 0.65 (Decoc Thickness)
Mash Out 5 10 170 170 Decoc 210 5.00 1.50 (Decoc Thickness)
Begging for a decoction!
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