Feels like a Weizen day

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DeathBrewer

Maniacally Malty
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it's been nearly 3 weeks since i brewed a wheat beer! oh noes!

trying out the WLP351 Bavarian Weizen Yeast today...

Weizen 101808

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.048 Plato: 11.83
Anticipated SRM: 3.7
Anticipated IBU: 9.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.12 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.0 1.50 lbs. Pilsener Germany 1.038 2
15.0 1.50 lbs. Vienna Malt Germany 1.037 3
60.0 6.00 lbs. Wheat Malt America 1.038 2
10.0 1.00 lbs. Torrified Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Tettnanger Tettnang Pellet 4.20 9.4 60 min.


Yeast
-----

White Labs WLP351 Bavarian Weizen Yeast


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.80 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
personally i went with the whyeast 3068 but this looks good. I mean there probably the same strain anyway...
 
i always use white labs, but i changed this recipe up when i got to the brew store. decided to culture and save the platinum WLP351 and just go with old WLP300 this batch.

Blond Weizenbock:

Weizenbock 101808

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-C German Wheat and Rye Beer, Weizenbock

Min OG: 1.064 Max OG: 1.096
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.00
Anticipated OG: 1.076 Plato: 18.49
Anticipated SRM: 5.0
Anticipated IBU: 13.1
Brewhouse Efficiency: 71 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.059 SG 14.53 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 9.00 lbs. Wheat Malt America 1.038 2
20.0 3.00 lbs. Pilsener Germany 1.038 2
13.3 2.00 lbs. Vienna Malt Germany 1.037 3
6.7 1.00 lbs. Torrified Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.20 13.1 60 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 6.20 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

i'm a little low on the IBUs and color, not really to style...but it tasted fantastic. i think it will be great...this is my first weizenbock.
 
How was the WLP351?? I am about to use it this weekend do you have any advice on fermentation temps??
 
Wow...forgot about this beer. We took it to the desert and drank the hell out of it! Good stuff, although a weizenbock on those hot days wasn't the best idea. Teeny bit of hangover juice.
 
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