Made an interesting beer today:
Just screwing around with leftover ingredients while we kegged the 12 gallons of Vienna+NB Pale.
Used old packs of WLP300 and US-05.
I really did get 75% efficiency by using a small pot and scooping out some of the water at the appropriate temperature and then sparging back and forth with a small mug.
Tom Waits' Bone Machine is almost done playing. Time for bed.
Amber-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 (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.38
Anticipated OG: 1.057 Plato: 14.03
Anticipated SRM: 12.4
Anticipated IBU: 19.6
Brewhouse Efficiency: 75 %
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: 1.048 SG 12.01 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.4 6.00 lbs. Briess DME- Weizen America 1.046 8
13.6 1.00 lbs. Munich Malt Germany 1.037 8
1.7 0.13 lbs. Chocolate Malt Great Britain 1.034 475
3.4 0.25 lbs. CaraVienne Malt Belgium 1.034 22
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet Pellet 7.80 16.9 60 min.
1.00 oz. Styrian Goldings Pellets Pellet 1.90 1.4 5 min.
0.25 oz. Northern Brewer Pellet Pellet 7.80 1.4 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)
Yeast
-----
White Labs WLP300 Hefeweizen Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 1.38
Water Qts: 1.60 - Before Additional Infusions
Water Gal: 0.40 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions
Saccharification Rest Temp : 30 Time: 148
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Just screwing around with leftover ingredients while we kegged the 12 gallons of Vienna+NB Pale.
Used old packs of WLP300 and US-05.
I really did get 75% efficiency by using a small pot and scooping out some of the water at the appropriate temperature and then sparging back and forth with a small mug.
Tom Waits' Bone Machine is almost done playing. Time for bed.