Weizen/Weissbier
BJCP 2008 – 15A
Batch #:
2012-16
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 9, 2012
Tap Date:
October 6, 2012
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
4.3SRM
IBU:
12.3
BU/GU:
0.25
ABV:
5.3%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.00 pounds | German Wheat Malt Light | 52.6% |
| 9.00 pounds | American Pale Malt (2-Row) | 47.4% |
| 19.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Williamette | 60 minutes | Boil | Pellets | 4.5% | |
| 1.25 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Weihenstephan Weizen | Wyeast | 3068 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 70° F
Age:
14 days @ 70° F
