MG Prost Weizen 
All Grain Recipe
Submitted By: basild (Shared)
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| Brewer: BasilD | |
| Batch Size: 5.94 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 3.1 SRM | Equipment: Basil's AG Setup |
| Bitterness: 17.2 IBUs | Boil 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.This Recipe Has Not Been Rated
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