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Old 12-17-2011, 06:10 PM   #1
Getafix
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Default All-Grain - OBW-10.61lbs-5gl

Recipe Type: All Grain
Yeast: WLP-300
Yeast Starter: 1L
Batch Size (Gallons): 5.26
Original Gravity: 1.055
Final Gravity: 1.010
IBU: 12
Boiling Time (Minutes): 60
Color: 13.1
Primary Fermentation (# of Days & Temp): 3 days 54-63*F
Secondary Fermentation (# of Days & Temp): 10 days 63*F
Tasting Notes: Wheat, Malt, Denser than typical Weissbier.

Recipe: OBW-10.61lbs-5gl
Style: Weizen/Weissbier
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.23 gal
Post Boil Volume: 5.61 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.055 SG
Estimated Color: 13.1 SRM
Estimated IBU: 12.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.29 gal Toronto Ontario, Canada Water 1 -
6.55 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 61.7 %
2.12 lb Munich II (Weyermann) (8.5 SRM) Grain 3 20.0 %
1.94 lb Carawheat (Weyermann) (50.0 SRM) Grain 4 18.3 %
0.50 lb Rice Hulls (Mash 0.0 mins) Other 5 -
2.50 g Hallertauer [3.00 %] - First Wort 60.0 m Hop 6 1.3 IBUs
9.75 g Hallertauer [6.30 %] - Boil 60.0 min Hop 7 9.9 IBUs
5.75 g Hallertauer [3.00 %] - Boil 15.0 min Hop 8 0.7 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 9 -


Mash Schedule: Braumeister-20L-Light-3
Total Grain Weight: 10.61 lb
----------------------------
Name Description Step Temperat Step Time
Mash-In Add 23.01 l of water and heat to 150.0 150.0 F 60 min
Mash-Out Heat to 170.0 F over 11 min 170.0 F 10 min

Sparge: Fly sparge with 1.21 gal water at 170.0 F
-

This is an adaptation of Eric Warner's Old Bavarian Weissbier. I'll be brewing this weekend.

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