Weizer Weizen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 17.6 IBU 6.6 SRM 1.044 1.011 4.3 %
Actuals 1.041 1.005 4.7 %

Fermentables

Name Amount %
Liquid Extract, Wheat 4.409 lbs 50
Pale Malt (2 Row) US 2.205 lbs 25
Wheat, Cracked 2.205 lbs 25

Hops

Name Amount Time Use Form Alpha %
Hallertauer 0.88 oz 60 min Boil Pellet 4
Hallertauer Hersbrucker 0.53 oz 15 min Boil Pellet 4
Hallertauer Hersbrucker 0.35 oz 1 min Boil Pellet 4

Yeast

Name Lab Attenuation Temperature
Weihenstephan Weizen (3068) Wyeast Labs 75% 64°F - 75°F

Mash

Step Temperature Time
Protein Rest 122°F 30 min
Saccrification 150°F 30 min
Mash Out 168.1°F 10 min

Notes

Starter made up ( 1 litre) about 22 hours before hand. Had reached high krausen by the time I used it.
Very low efficiency, probably because the wheat didn't do much. The previous batch, using just cracked grain came in fairly close to taget. Next time must try flaked, rather than cracked wheat. Also, I stopped sparging when SG hit 1.018
20/01/04 Racked into conditioning cube after 6 days primary, 10 days secondary and into serving fridge to condition.
Kegged on 07/02/04

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