Weize 'n' Rancor

All Grain Recipe

Submitted By: gowenrw (Shared)
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Brewer: TheLab.ms Members
Batch Size: 5.00 galStyle: Weizen/Weissbier (Wheat Beer) (16.1)
Boil Size: 6.46 galStyle Guide: AABC 2010
Color: 7.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 32.0 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4
1 lbs Wheat, Flaked (1.6 SRM) Grain 5
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.00 oz Citra [12.0%] - Boil 10 min Hops 9
1 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 10


Weize 'n' Rancor is a wheat beer in the German Weizen style with some extra hop Rancor kicking it up a notch. Steps to this recipe ---------------------- * Clean and Sanitize everything. * Start heating just under 4 Gal of water to 163.5 F for the mash. * Add PH stabilizer to the water. * While mash water is heating mill all the grains (don't mill the wheat flakes). * Add the mash water at 163.5 F to the mash tun (adding grains will reduce this to 150 F). * Add the grains including wheat flakes to the mash tun stiring to release air trapped in the grains. * Cap the mash tun and let the grains steep at 150 F for 75 min. * Start heating about 4 1/2 Gal of water to 168 F for sparging about 50 min after starting steep. * Add the sparge water at 168 F to the sparge bucket and secure hose for fly sparging. * Take first runnings from the mash testing sugar content to ensure completion * Fly sparge the mash adding the wort to the brew kettle at the same rate sparge water enters the mash tun * Stop collecting wort when you have just under 6 1/2 Gal or when runnings measure 1.010 specific gravity. * Start heating the wort to a boil. * Add bittering hops to the wort once it is at a rolling boil and start timing your 60 min boil time. * Add aroma hops to the wort 50 minutes into the boil (10 min remaining) * Add irish moss (clarifier) and yeast nutrient to the wort 50 minutes into the boil (10 min remaining) * When boil is finished remove from heat and crash cool the wort using a chiller * Once wort has reached approximately 80 F transfer to fermentation bucket * Take a specific gravity reading and record this as your original gravity * Pitch yeast and aerate. * Seal the fermenter with an airlock and wait for it to transform itself into the nectar of the gods.

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