Should Have Been Wiser Weizen 
Partial Mash Recipe
Submitted By: Clovevalley (Shared)
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| Brewer: Trevor Harris | |
| Batch Size: 5.02 gal | Style: Bavarian Weizen (Weissbier) (17A) |
| Boil Size: 5.64 gal | Style Guide: BJCP 1999 |
| Color: 6.5 SRM | Equipment: Boiler |
| Bitterness: 18.7 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (10.8° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: My Aging Profile |
| ABV: 4.3% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs 3.27 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs 3.27 oz |
Wheat, Cracked (1.5 SRM) |
Grain |
2 |
| 4 lbs 6.55 oz |
Liquid Extract, Wheat (8.1 SRM) |
Extract |
3 |
| 0.88 oz |
Hallertauer [4.0%] - Boil 60 min |
Hops |
4 |
| 0.53 oz |
Hallertauer Hersbrucker [4.0%] - Boil 15 min |
Hops |
5 |
| 0.35 oz |
Hallertauer Hersbrucker [4.0%] - Boil 1 min |
Hops |
6 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
7 |
Notes
Starter made up ( 1 litre) about 22 hours before hand. Had reached high krausen by the time I used it.
Very low efficiency, probably because the wheat didn't do much. The previous batch, using just cracked grain came in fairly close to taget. Next time must try flaked, rather than cracked wheat. Also, I stopped sparging when SG hit 1.018
20/01/04 Racked into conditioning cube after 6 days primary, 10 days secondary and into serving fridge to condition.
Kegged on 07/02/04This Recipe Has Not Been Rated
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