Weizen/Weissbier
BJCP 2008 – 15A
Batch #:
2007-17
Brew Date:
June 9, 2007
Tap Date:
July 14, 2007
Cost:
17.46
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
7.2SRM
IBU:
15.1
BU/GU:
0.25
ABV:
6.0%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 5.50 pounds | German Wheat Malt Light | 55% |
| 4.00 pounds | German Pilsen Malt (2-Row) | 40% |
| 0.50 pounds | German CaraHell (Light Crystal) Malt | 5% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Hallertauer Mittlefruh | 60 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Saaz | 15 minutes | Boil | Pellets | 2.9% | |
| 0.50 ounces | Saaz | 3 minutes | Boil | Pellets | 2.9% | |
| 1.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Hefeweizen | White Labs | WLP320 | Liquid |
Mash Profile Step
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion 1 | 30 minutes | 135° F | |
| 2 | Infusion 2 | 45 minutes | 155° F | |
| 3 | Sparge 1 | 3.0 minutes | 170° F | |
| 4 | Sparge 2 | 1.0 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 60° F
General Info
Formulated to be a true German wheat with at least 50% wheat malt, although it doesn’t conform to the purity law due to the honey. I won’t tell if you won’t.
Note: if you are using a 6.5 gallon carboy or smaller, use a blowoff tube instead of an airlock. WLP300 may produce a lot kareusen that will clog up your airlock.
Brewed for the chicks to drink during the annual July birthdays party for Paula and Tedd.
Procedure
- Step infusion mash
- Add 2.5 gallons of water and mash at 135 degrees for 30 minutes
- Add 1.5 gallons of near-boiling water to raise the temperature to 155 degrees; mash another 45 minutes
- Sparge with 4.00 gallons of water at 170 degrees
- Collect 5.75 to 6 gallons of wort
- Total boil time: 90 minutes
- Add hops according to schedule
- Cool wort to 70-75 degrees
- Pitch yeast
