MG Prost Weizen

All Grain Recipe

Submitted By: basild (Shared)
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Brewer: BasilD
Batch Size: 5.94 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.23 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: Basil's AG Setup
Bitterness: 17.2 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 40.0

Ingredients
Amount Name Type #
1 lbs 1.64 oz Rice Hulls (0.0 SRM) Adjunct 1
5 lbs 1.13 oz Wheat, Torrified (1.7 SRM) Grain 2
4 lbs 15.37 oz Pilsner (2 Row) UK (1.0 SRM) Grain 3
1 lbs 1.64 oz Wheat Malt, Ger (2.0 SRM) Grain 4
8.82 oz Munich Malt (3.8 SRM) Grain 5
8.82 oz Wheat, Flaked (1.6 SRM) Grain 6
0.71 oz Tettnang [5.1%] - Boil 60 min Hops 7
0.71 oz Tettnang [5.1%] - Boil 30 min Hops 8
1.00 tsp Yeast Nutrient (Boil 3 min) Misc 9
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10

Notes

Use caCl2 to get to 50 ppm+ of calcium or thereabouts (not Gypsum). Aim for SO4 / Cl ratio of 1.6. Want LOW sulfate level. An low bicarbonate for light beers. Use the lactic acid to get mash to 5.2-5.4 range.

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