Weissbier 
All Grain Recipe
Submitted By: millerstbrewing (Shared)
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| Batch Size: 10.00 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 12.57 gal | Style Guide: BJCP 2008 |
| Color: 7.1 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 13.9 IBUs | Boil 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 This Recipe Has Not Been Rated
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