S&W Wheat 2.0 
All Grain Recipe
Submitted By: SWbrewing (Shared)
Members can download and share recipes
| Brewer: S&W Brewing | |
| Batch Size: 6.08 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 9.79 gal | Style Guide: BJCP 2008 |
| Color: 4.8 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 13.5 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 0.41 oz |
White Wheat Malt (2.4 SRM) |
Grain |
1 |
| 4 lbs 7.29 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 2 lbs 3.65 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 0.55 oz |
Nugget [13.0%] - Boil 20 min |
Hops |
4 |
| 2.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
5 |
Notes
Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinaceous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Activator packs do not require the use of a yeast starter.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor