it's been nearly 3 weeks since i brewed a wheat beer! oh noes!
trying out the WLP351 Bavarian Weizen Yeast today...
trying out the WLP351 Bavarian Weizen Yeast today...
Weizen 101808
A ProMash Recipe Report
BJCP Style and Style Guidelines
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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
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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
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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
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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
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0.50 oz. Tettnanger Tettnang Pellet 4.20 9.4 60 min.
Yeast
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White Labs WLP351 Bavarian Weizen Yeast
Mash Schedule
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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.