H-Weizen

All Grain Recipe

Submitted By: zvikl (Shared)
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Brewer: Haim Kovel
Batch Size: 6.21 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: My Equipment z
Bitterness: 10.1 IBUsBoil Time: 90 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.63 gal Spring Water, Carmiel, Israel Water 1
8 lbs 3.57 oz Whole wheat malt (3.0 SRM) Grain 2
5 lbs 7.72 oz Pilsner (2 Row) UK (1.0 SRM) Grain 3
0.76 oz Saaz [3.4%] - Boil 60 min Hops 4
1.06 oz Hallertauer [4.8%] - Boil 5 min Hops 5
26.00 g Coriander Seed (Boil 5 min) Misc 6
26.00 g Orange Peel, Bitter (Boil 5 min) Misc 7
1.3 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 8

Taste Notes

A.Water for Mashing: 1. 17.2 liter Mineral wather 2. 19.27 liter Spring Water ,Carmiel B.Boil 1.boil gentle 1 hour 2.introduce the ingredients : 2.1 16 gr Tetnang for 60 Min 2.2 cooler foe sterilization for 10 min ( after 50 minutes boilling) 2.3 30 gr Hallertauer for 5 min. ( after 55 minutes boilling) C

Notes

C. Stop the burner after 1 hour boiling 1.Conect the pipes to the cooler and open water tap at 50 C degree 2.Order pipeline of the pump and continue to cool with ice at 20 C degree 3.Remove the collar boiling tank and check the density. register the result 4.Introduce the Yeast slowly on the surface 5.There bubble, about 10 minutes with an air pump 6.Remove the pump tube and close the container well 7.Prepare a sterile beer bottle whith warm water . Insert the tube into the lid of the water ( water trap ) 8.Ferment 12-14 day in cool conditions ,as you can

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