Extract Bavarian Weizen Q's
I’m contemplating doing a Bavarian Weizen, and have a few questions since I am tinkering with a recipe a bit so that I don’t have all kinds of leftovers – the ingredients are obviously not sized exactly for my batch. I’m using the Promash evaluation program to adjust as needed, and this will be an extract recipe. I have set my Batch size to 5 gal, wort size to 2 gal, with the evaporation rate set to 0.5 gal per hour, so starting with 2.5 gal in the pot with a 1 hour boil. Pellet hops and LHB guy says they are 4.3% AA. Here is what I was thinking:
Wheat DME – 5.5 pounds (88%)
Generic light DME – 0.75 pounds (12%)
0.5oz 60min Tettnang (4.3%)
1.0oz 30min Tettnang (4.3%)
0.5oz 02min Tettnang (4.3%)
If I set everything up properly in Promash (which I’m not sure that I did), I should have an SG of 1.058, which is a little high for this style (recommended max is 1.052), but close enough for me; the SRM are also high at 7.2 (recommended max is 4) but cant seem to figure out how to get this lower. IBU’s are 15.8, which falls withing the style guidelines.
The recipe recommended 93% Wheat Extract, and 7% light DME, and I am not following that closely. How will this turn out based on my ratio? The reason I tinkered it is that I can’t see buying a pound of DME and using less that 0.75 pounds. I believe the Wheat DME comes in 1kg packages (2.2 pounds), so I will have to buy 3kg and have leftovers of that also, so I can increase that if need be, but then my SG gets too high with any amount of light DME added at all. I have little experience, so second question – is this recipe any good? I have looked around and they all seem similar, but let me know if I am way off track.
Thanks for the advice. You guys rock.
Next up: Open to suggestions
Bottle Conditioning: American Style Wheat, Stout, Double.
Drinking: British Style Pale Ale