| Wheat Beer |
| Bavarian Weizen (Weissbier) |
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Type: All Grain |
Date: 10/24/2009 | ||||||||||||||||||||||||
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Batch Size: 5.50 gal |
Brewer: Les Nadon | ||||||||||||||||||||||||
| Boil Size: 6.99 gal | Asst Brewer: | ||||||||||||||||||||||||
| Boil Time: 120 min | Equipment: My Equipment | ||||||||||||||||||||||||
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 | ||||||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.049 SG |
Measured Original Gravity: 1.046 SG | ||||||||||||||||||||||||
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.015 SG | ||||||||||||||||||||||||
| Estimated Alcohol by Vol: 4.82 % | Actual Alcohol by Vol: 4.04 % | ||||||||||||||||||||||||
| Bitterness: 25.6 IBU | Calories: 205 cal/pint | ||||||||||||||||||||||||
| Est Color: 4.9 SRM | Color:
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Mash Profile |
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| Mash Name: Decoction Mash, Single | Total Grain Weight: 9.50 lb | ||||||||||||||||||||||||
| Sparge Water: 8.13 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||
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ERROR - All Grain/Partial Mash recipe contains no mash steps |
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| 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. | |||||||||||||||||||||||||
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Carbonation and Storage |
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| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 4.0 | ||||||||||||||||||||||||
| Pressure/Weight: 28.4 PSI | Carbonation Used: - | ||||||||||||||||||||||||
| Keg/Bottling Temperature: 40.0 F | Age for: 28.0 days | ||||||||||||||||||||||||
| Storage Temperature: 52.0 F | |||||||||||||||||||||||||
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Notes |
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| Mash in with 2 gallons and 3 quarts water at 104 degrees. Heat to 122 degrees over ten minutes. Rest at 122 degrees for 25 minutes. Pull decotion of roughly 40 percent of the mash (should be thick) and heat to 160 degrees over 15 minutes. Rest decotion at 160 degrees for 15 minutes. Heat decotion to boiling and boil for 20 minutes. Mix decotion and regular mash back together and adjust to 147 degrees. Rest for 20 minutes. Heat in 7 minutes to 160 (or a little higher). Rest for 10 minutes and test with iodine (complete conversion). Heat to 170, hold for 5 minutes, sparge. Boil for 2 hours. |
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