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Old 12-09-2011, 05:28 PM   #1
Getafix
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Oct 2011
Posts: 53
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Recipe Type: All Grain   
Yeast: WLP-300   
Yeast Starter: 1 Liter   
Batch Size (Gallons): 5.26   
Original Gravity: 1.052   
Final Gravity: 1.010   
IBU: 14   
Boiling Time (Minutes): 60   
Color: 6.2   
Primary Fermentation (# of Days & Temp): 3 days 54-63F   
Additional Fermentation: 3 days 50F   
Secondary Fermentation (# of Days & Temp): 10 days 63F   
Tasting Notes: A bit denser than the typical Weissbier. Similar to a Schneider Weisse-Original.   

^The "Additional Fermentation" field should come after the "Secondary Fermentation" field, I used it as the cold crashing period.^
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Recipe: Kelheim Weissbier-10.08lbs-5gl
Style: Weizen/Weissbier
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.61 gal
Post Boil Volume: 5.61 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes

Ingredients
Amt Name Type # %/IBU
7.81 gal Toronto Ontario, Canada Water 1 -
6.36 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 63.5 %
1.60 lb Pilsner (Weyermann) (1.7 SRM) Grain 3 16.0 %
1.60 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 4 16.0 %
0.45 lb Caramunich I-51L (Weyermann) (51.0 SRM) Grain 5 4.5 %
0.32 lb Rice Hulls (Mash 167.0 mins) Other 6 -
8.50 g Hallertauer Hersbrucker [3.10 %] - First Wort 60.0 min Hop 7 4.7 IBUs
5.90 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 8 7.4 IBUs
19.50 g Hallertauer Hersbrucker [3.10 %] - Boil 10.0 min Hop 9 1.9 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 10 -

Mash Schedule: Braumeister-20L-Ferulic-Light
Total Grain Weight: 10.02 lb
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Name Description Step Temperat Step Time
Mash-In Add 25.00 l of water and heat to 111.0 111.0 F 20 min
Saccharification Heat to 150.0 F over 22 min 150.0 F 60 min
Mash-Out Heat to 170.0 F over 11 min 170.0 F 10 min

Sparge: Fly sparge with 1.20 gal water at 170.0 F
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1 1/2 Liters of Speise should be collected prior to hop additions, it will be used for bottling.
This recipe is based on a BYO magazine article and the book Brew Classic European Beers at Home.

My brew equipment is a Speidel Braumeister 20 Liter, and a 48 Liter kettle.

Reason: clarification

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Old 12-09-2011, 05:34 PM   #2
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
Posts: 7,750
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I have also brewed this recipe a few times to good results. Control of the fermetnation temperature is the biggest piece of the puzzle. I agree with Getafix's temps. 63 is a good spot for this beer with that yeast. Make sure you get a good amount of O2 into solution and pitch a properly sized starter culture to get a good fermentation.

 
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Old 12-17-2011, 05:14 PM   #3
Getafix
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Oct 2011
Posts: 53
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Its been almost 1 week since I brewed this, SG: 1.012 from 1.044.

My barfridge was occupied so this was fermented in a cold water bath. The fermentation started and continued a bit warmer than the ideal, 16*C (60.8*F) which rose to 18.5*C (65*F) where it stayed for a couple of days before rising to 21*C (70*F) - 22.4*C (72*F) outside the bath.

The wheat aroma and flavor really come through, it is more tart and dense than a typical Wheat beer. For now the wheatyness of it is most dominant, I don't detect banana, bubblegum. The spiceness is there but subtle. This brew still has a way to go, I like it so far. I'll be trying it again soon.

 
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