I decided to do the recipe out of the Spiedel documentation, with the default mash schedule.
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Recipe: Pale Wheat-1
Brewer: H
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.47 gal
Post Boil Volume: 5.60 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 12.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 80 Minutes
Ingredients:
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Amt Name Type # %/IBU
8.05 gal Toronto Ontario, Canada Water 1 -
5.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 50.0 %
5.00 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 50.0 %
12.00 g Hallertauer [6.30 %] - Boil 80.0 min Hop 4 12.2 IBUs
10.00 g Hallertauer [3.00 %] - Aroma Steep 3.0 m Hop 5 0.0 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 6 -
Mash Schedule: Braumeister-20L-Default Mash
Total Grain Weight: 10.00 lb
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Name Description Step Temperat Step Time
Mash-In Add 22.95 l of water and heat to 100.4 100.4 F 20 min
Protein Rest Heat to 125.6 F over 20 min 125.6 F 5 min
Maltose Heat to 145.4 F over 10 min 145.4 F 30 min
Saccharification Heat to 163.4 F over 10 min 163.4 F 30 min
Mash-Out Heat to 172.4 F over 5 min 172.4 F 15 min
Sparge: Fly sparge with 1.86 gal water at 172.4 F
Notes:
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This recipe is the Speidel recipe from the manual, just customized to my bottling volume.
I tried malt conditioning, due to the 50% wheat malt. There was no stuck sparge, and the wort flow through the maltpipe seemed unrestricted. The OG came out about 6 points short, I should have ground the wheat and pils seperately and finer. My cordless drill had a hard time and was not up to the task.
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For a first go I thought it went pretty smoothly. I had the lid on for most of the time, or just cracked open enough to avoid a boil over.
I'll be trying this recipe again soon with a different mash schedule.