Weissbier

All Grain Recipe

Submitted By: millerstbrewing (Shared)
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Batch Size: 10.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 13.9 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
10 lbs 2.88 oz Wheat Malt (German) (2.0 SRM) Grain 2
6 lbs 2.88 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs 3.52 oz Munich Malt (9.0 SRM) Grain 4
6.40 oz Caramunich Malt (56.0 SRM) Grain 5
1.60 oz Carafa II (412.0 SRM) Grain 6
1.24 oz Hallertauer [4.8%] - Boil 50 min Hops 7
0.82 oz Hallertauer [4.8%] - Boil 15 min Hops 8
2.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 9

Notes

!!did not have adequate vessels - ended up using two kegs - off slightly on estimated volume (11.4 --> 12.8) 1) Very little temperature drop on first infusion - stayed at ~ 119 for first 10 minutes - then add ~ two liters of tap water dropped to ~ 116-117F 2) Second step ~ 152-154 - hit with heat x 1 3) third step - hit 173 - added one pitcher tap water - ended 10 min @ 165 4) 10 minutes late in adding hops #! Final gravity 3068 6 Brix FG 3638 6.5 Brix

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