S&W Wheat 2.0

All Grain Recipe

Submitted By: SWbrewing (Shared)
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Brewer: S&W Brewing
Batch Size: 6.08 galStyle: Weizen/Weissbier (15A)
Boil Size: 9.79 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 13.5 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 0.41 oz White Wheat Malt (2.4 SRM) Grain 1
4 lbs 7.29 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 3.65 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
0.55 oz Nugget [13.0%] - Boil 20 min Hops 4
2 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 5

Notes

Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinaceous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Activator packs do not require the use of a yeast starter.