- Recipe Type
- All Grain
- Yeast
- WLP-300
- Yeast Starter
- 1 Liter
- Batch Size (Gallons)
- 5.26
- Original Gravity
- 1.052
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 14
- Color
- 6.2
- Primary Fermentation (# of Days & Temp)
- 3 days 54-63F
- Secondary Fermentation (# of Days & Temp)
- 10 days 63F
- Additional Fermentation
- 3 days 50F
- Tasting Notes
- A bit denser than the typical Weissbier. Similar to a Schneider Weisse-Original.
^The "Additional Fermentation" field should come after the "Secondary Fermentation" field, I used it as the cold crashing period.^
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Recipe: Kelheim Weissbier-10.08lbs-5gl
Style: Weizen/Weissbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.61 gal
Post Boil Volume: 5.61 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes
Ingredients
Amt Name Type # %/IBU
7.81 gal Toronto Ontario, Canada Water 1 -
6.36 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 63.5 %
1.60 lb Pilsner (Weyermann) (1.7 SRM) Grain 3 16.0 %
1.60 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 4 16.0 %
0.45 lb Caramunich I-51L (Weyermann) (51.0 SRM) Grain 5 4.5 %
0.32 lb Rice Hulls (Mash 167.0 mins) Other 6 -
8.50 g Hallertauer Hersbrucker [3.10 %] - First Wort 60.0 min Hop 7 4.7 IBUs
5.90 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 8 7.4 IBUs
19.50 g Hallertauer Hersbrucker [3.10 %] - Boil 10.0 min Hop 9 1.9 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 10 -
Mash Schedule: Braumeister-20L-Ferulic-Light
Total Grain Weight: 10.02 lb
----------------------------
Name Description Step Temperat Step Time
Mash-In Add 25.00 l of water and heat to 111.0 111.0 F 20 min
Saccharification Heat to 150.0 F over 22 min 150.0 F 60 min
Mash-Out Heat to 170.0 F over 11 min 170.0 F 10 min
Sparge: Fly sparge with 1.20 gal water at 170.0 F
-
1 1/2 Liters of Speise should be collected prior to hop additions, it will be used for bottling.
This recipe is based on a BYO magazine article and the book Brew Classic European Beers at Home.
My brew equipment is a Speidel Braumeister 20 Liter, and a 48 Liter kettle.
-
Recipe: Kelheim Weissbier-10.08lbs-5gl
Style: Weizen/Weissbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.61 gal
Post Boil Volume: 5.61 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes
Ingredients
Amt Name Type # %/IBU
7.81 gal Toronto Ontario, Canada Water 1 -
6.36 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 63.5 %
1.60 lb Pilsner (Weyermann) (1.7 SRM) Grain 3 16.0 %
1.60 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 4 16.0 %
0.45 lb Caramunich I-51L (Weyermann) (51.0 SRM) Grain 5 4.5 %
0.32 lb Rice Hulls (Mash 167.0 mins) Other 6 -
8.50 g Hallertauer Hersbrucker [3.10 %] - First Wort 60.0 min Hop 7 4.7 IBUs
5.90 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 8 7.4 IBUs
19.50 g Hallertauer Hersbrucker [3.10 %] - Boil 10.0 min Hop 9 1.9 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 10 -
Mash Schedule: Braumeister-20L-Ferulic-Light
Total Grain Weight: 10.02 lb
----------------------------
Name Description Step Temperat Step Time
Mash-In Add 25.00 l of water and heat to 111.0 111.0 F 20 min
Saccharification Heat to 150.0 F over 22 min 150.0 F 60 min
Mash-Out Heat to 170.0 F over 11 min 170.0 F 10 min
Sparge: Fly sparge with 1.20 gal water at 170.0 F
-
1 1/2 Liters of Speise should be collected prior to hop additions, it will be used for bottling.
This recipe is based on a BYO magazine article and the book Brew Classic European Beers at Home.
My brew equipment is a Speidel Braumeister 20 Liter, and a 48 Liter kettle.