All Grain Recipe
Submitted By: stocktrader01 (Shared)
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|Brewer: Matt Stephens|| |
|Batch Size: 5.50 gal||Style: Weizen/Weissbier (15A)|
|Boil Size: 7.81 gal||Style Guide: BJCP 2008|
|Color: 3.1 SRM||Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)|
|Bitterness: 11.0 IBUs||Boil Time: 90 min|
|Est OG: 1.048 (12.0° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.011 SG (2.8° P)||Fermentation: Ale, Two Stage|
|ABV: 4.9%||Taste Rating: 35.0|
||Calcium Chloride (Mash 60 min)
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Rice Hulls (0.0 SRM)
||Pale Malt (2 Row) US (2.0 SRM)
|4 lbs 8.00 oz
||Wheat Malt, Ger (2.0 SRM)
||Hallertauer Hersbrucker [4.3%] - Boil 60 min
||Hallertauer Hersbrucker [4.3%] - Boil 20 min
||Whirlfloc Tablet (Boil 15 min)
||Weihenstephan Weizen (Wyeast Labs #3068)
NotesKit won at a foamies meeting. BCS agrees with talk of this 62°F fermentation being the magic temp for Weihenstephaner.
Sparge calc 175°F @ 5.25 gal
Mash: Another rainy brew day - light rain and 82°F today. Mashed in per recipe, T0=151.5°F (bouncing between 151 and 152). T15=153, stirred, 152. T30=150°F post-stir. T45=149°F post-stir. T60=148°F. Sparge went well, a few grain pieces came through at the end.
Boil: Starting vol ~7.1gal, at 30min in, already down to ~6.3gal - no distilled water to top up with.
Ferment: 1.050 SG, pale straw color, grainy flavor. Very clear (used ~1.6 whirlfloc tabs and let sit 10 mins)
Fermentation box set to 17°C, monitoring blowoff star san temp targeting 62°F. Raised to 63°F to allow the box to cycle (a little at least), wasnt really in control at 62°F.
Secondary: 1.012 FG at transfer, flavor on the mark with soft clove and banana, some sulfur in the aroma. Adjusted temp to 68°F to help with diacetyl rest.