WietBier
Weizen/Weissbier

 

Type: All Grain

 Date: 6/25/2011

Batch Size: 41.50 L

 Brewer: Jurgen
Boil Size: 47.50 L Asst Brewer: Fred
Boil Time: 60 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 68.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.30 kg Wheat Malt, Ger (3.9 EBC) Grain 67.48 %
4.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 32.52 %
88.00 gm Schijndelse Kerkhofhop (440 gr. groen) [3.50 %] (60 min) Hops 19.4 IBU
4.44 gm Irish Moss (Boil 10.0 min) Misc
15.00 ml Lactic Acid (Mash 60.0 min) Misc
4 Pkgs Safbrew Wheat (DCL Yeast #WB-06) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.064 SG

 Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.34 % Actual Alcohol by Vol: 6.79 %
Bitterness: 19.4 IBU Calories: 605 cal/l
Est Color: 8.7 EBC Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 12.30 kg
Sparge Water: 30.07 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Decoction Mash, Single
Step Time Name Description Step Temp
30 min Protein Rest Add 30.75 L of water at 60.0 C 55.0 C
45 min Saccharification Decoct 10.34 L of mash and boil it 67.0 C
40 min Mash Out Add 0.00 L of water at 75.0 C 75.0 C

 
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.8
Pressure/Weight: 252.1 gm Carbonation Used: -
Keg/Bottling Temperature: 8.0 C Age for: 14.0 days
Storage Temperature: 20.0 C  
 

Notes
Frow BYO Paulaner Hefe-Weizen clone. Meant to be a hi-gravity version. So adjustting a bit of hop utilizztion.
Single decoction mash with a 30 minute rest at 55C and a 45 minute rest at 67C. Boil for 2 hours. No mash out.
Verdund van 6.79 naar 5.0 dmv 9 flessen spa blauw (13.5 liter bij de 40.0 liter). Afgevuld is 49.6 liter dus het was geen 40 maar 50-13.5=36,5. Dan is de verdunningsfactor ook anders, namelijk 74 % (36.5/49.6). IBU and EBC linearly corrected as approximation.

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