I've been enjoying my alternative base malt experiments so I thought another one was in order. A thread a while back had me thinking about vienna malt as a base for my next hefeweizen so I thought about the recipe and figured a direct substitution for pilsener was the way to go. Any comments are welcome, I probably won't be brewing this until Sunday or Monday (long weekend! 
) given that I haven't gotten the starter going yet.
) given that I haven't gotten the starter going yet.
Code:
Hef-vienna-weizen
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 (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.00
Anticipated OG: 1.047 Plato: 11.69
Anticipated SRM: 3.9
Anticipated IBU: 13.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 32.26 L
Pre-Boil Gravity: 1.036 SG 9.14 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 3.00 kg. Wheat Malt America 1.038 2
40.0 2.00 kg. Vienna Malt Germany 1.037 3
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Hallertauer Pellet 4.00 13.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Irish Moss Fining 15 Min.(boil)
Yeast
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White Labs WLP380 Hefeweizen IV Ale
Mash Schedule
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Mash Name: Double Decoction
Total Grain kg: 5.00
Total Water Qts: 15.87 - Before Additional Infusions
Total Water L: 15.02 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 23.28 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 0 30 133 133 Infuse 141 15.02 3.00
Sacc. Rest 30 30 151 151 Decoc 212 4.47 1.36 (Decoc Thickness)
Mash Out 30 15 168 168 Decoc 212 5.12 3.13 (Decoc Thickness)
Total Water Qts: 15.87 - After Additional Infusions
Total Water L: 15.02 - After Additional Infusions
Total Mash Volume L: 18.36 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
