Redweasel
Well-Known Member
With the help of Deathbrewer and several searches on this board, this is what I have come up with for my first Hefe and second partial mash using beersmith trial version. This is DEFINATELY NOT set in stone so any critique or suggested adjustments would be much appreciated. I'm going to try and brew this next Thursday so I have plenty of time to tweek the recipe.
Schnitzengiggle Hefeweizen
Bavarian Weizen (Weissbier)
Type: Partial Mash
Date: 3/31/2008
Batch Size: 5.00 gal
Brewer: Redweasel
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 42.86 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 28.57 %
1 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 21.43 %
8.0 oz Munich Malt (9.0 SRM) Grain 7.14 %
.75 oz Hallertauer [4.40 %] (60 min) Hops 12.1 IBU
5.00 gal Kansas City Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.78 % Actual Alcohol by Vol: 4.82 %
Bitterness: 12.1 IBU Calories: 217 cal/pint
Est Color: 5.7 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 4.00 lb
Sparge Water: 1.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 3.60 qt of water at 132.1 F 122.0 F
60 min Saccrification Add 3.20 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 2.80 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 5.0 oz Carbonation Used: - Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.0 days
Storage Temperature: 70.0 F
Notes
Created with BeerSmith
Schnitzengiggle Hefeweizen
Bavarian Weizen (Weissbier)
Type: Partial Mash
Date: 3/31/2008
Batch Size: 5.00 gal
Brewer: Redweasel
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 42.86 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 28.57 %
1 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 21.43 %
8.0 oz Munich Malt (9.0 SRM) Grain 7.14 %
.75 oz Hallertauer [4.40 %] (60 min) Hops 12.1 IBU
5.00 gal Kansas City Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.78 % Actual Alcohol by Vol: 4.82 %
Bitterness: 12.1 IBU Calories: 217 cal/pint
Est Color: 5.7 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 4.00 lb
Sparge Water: 1.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 3.60 qt of water at 132.1 F 122.0 F
60 min Saccrification Add 3.20 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 2.80 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 5.0 oz Carbonation Used: - Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.0 days
Storage Temperature: 70.0 F
Notes
Created with BeerSmith