- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
- Recipe Type
- Extract
- Yeast
- Wyeast 3068
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.058
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 15.7
- Color
- 5.1
- Primary Fermentation (# of Days & Temp)
- 7 Days @ 62-68
- Secondary Fermentation (# of Days & Temp)
- 14 Days @ 62-68
Its tastes pretty damn good. I used 3068 but my first impression (sucking foam) was of Hoegaarten Wit. I was getting mostly aroma. Further down you can taste the clovey-ness.
I'd put this solidly in the hefe catagory!
This is easy drinking. My glass is almost empty as I add this post!
Oberdorfer Weissbier Clone
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 (Gal): 5.00 Wort Size (Gal): 2.50
Total Extract (Lbs): 8.60
Anticipated OG: 1.058 Plato: 14.22
Anticipated SRM: 5.1
Anticipated IBU: 15.7
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.94 Gal
Pre-Boil Gravity: 1.098 SG 23.36 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.6 1.00 lbs. Pilsener Germany 1.038 2
11.6 1.00 lbs. Wheat Malt Germany 1.039 2
76.7 6.60 lbs. Briess LME- Weizen America 1.035 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Mt. Hood Pellet 3.90 14.5 60 min.
0.50 oz. Mt. Hood Pellet 3.90 1.2 2 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.15 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Water Profile
-------------
Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing
Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm
pH: 8.32
Notes
-----
Add grain to 3 qrts of 152 water & steep for 30 minutes.
Rinse grain w/ 3
qrts water @ 170F
Add water to make 3 gallons ~ 1.75 gallons
Add 3.3 lbs
of extract and boil.
Add bittering hops
At 15 min and Irish Moss and 3.3lbs of extract.
At 2 min add finishing hops
I'd put this solidly in the hefe catagory!
This is easy drinking. My glass is almost empty as I add this post!
Oberdorfer Weissbier Clone
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 (Gal): 5.00 Wort Size (Gal): 2.50
Total Extract (Lbs): 8.60
Anticipated OG: 1.058 Plato: 14.22
Anticipated SRM: 5.1
Anticipated IBU: 15.7
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.94 Gal
Pre-Boil Gravity: 1.098 SG 23.36 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.6 1.00 lbs. Pilsener Germany 1.038 2
11.6 1.00 lbs. Wheat Malt Germany 1.039 2
76.7 6.60 lbs. Briess LME- Weizen America 1.035 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Mt. Hood Pellet 3.90 14.5 60 min.
0.50 oz. Mt. Hood Pellet 3.90 1.2 2 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.15 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Water Profile
-------------
Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing
Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm
pH: 8.32
Notes
-----
Add grain to 3 qrts of 152 water & steep for 30 minutes.
Rinse grain w/ 3
qrts water @ 170F
Add water to make 3 gallons ~ 1.75 gallons
Add 3.3 lbs
of extract and boil.
Add bittering hops
At 15 min and Irish Moss and 3.3lbs of extract.
At 2 min add finishing hops