From the BrewBlog of TANDEMBRYGGERIET
Printed May 14, 2024
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O.G.: | 1.044 - 1.052 |
F.G.: | 1.010 - 1.014 |
ABV: | 4.3 - 5.6% |
Bitterness: | 08 - 15 IBUs |
Color: | 2 - 8 SRM |
Info: | A pale, spicy, fruity, refreshing wheat-based ale. Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier. |
Method: | All Grain |
3.70 kilograms | Muntons Pilsner Malt | 34.6% of grist |
6.00 kilograms | Weyermann Weizenbraumalz hell | 56.1% of grist |
1.00 kilograms | Weyermann Münchener Malz Typ I | 9.3% of grist |
10.70 kilograms | Total Grain Weight | 100% of grist |
7 g | Yeast Nutrient @ 10 minutes |
88.80 grams |
Hallertauer Mittlefruh 4.3% Pellets @ 60 minutes Type: Bittering Use: Boil |
381.8 AAUs |
80.00 grams |
Hallertauer Mittlefruh 3.7% Pellets @ 60 minutes Type: Bittering Use: Boil |
296 AAUs |
150.00 grams | Hallertauer Mittlefruh 3.7% Pellets @ 5 minutes Type: Aroma Use: Boil |
555 AAUs |
318.80 grams | Total Hop Weight | 1232.8 AAUs |
Total Boil Time: | 90 minutes |
Name: | Bavarian Weizen Yeast |
Manufacturer: | White Labs |
Product ID: | WLP351 |
Type: | Wheat |
Flocculation: | Low |
Attenuation: | 75% |
Temperature Range: | 19–21°C |
Amount: | 2500 ml |
Weizen @ SpeidelMy Mash Profile
Grain Temperature: | 10°C | Tun Temperature: | 10°C |
Sparge Temperature: | 78°C | PH: | 5.5 |
PPK: | 0 | Efficiency: | 0% |
Notes: |
Steps
# | Name | Type | Time | Temp. | Description |
1 | Proteinrast | Infusion | 15 min. | 6.7°C | |
2 | Ferularast | Infusion | 15 min. | 11.1°C | |
3 | Verzuckerungsrast | Infusion | 60 min. | 18.9°C | |
4 | Mash-out | Infusion | 2 min. | 25.6°C |
Hefestarter 18.05.2012: 1 l Hefestarter mit 125 g Moss ME angesetzt Maischeschema 10:48 Programmstart 10:56 1. PP 11:03 Ende 1. Rast 11:06 2. PP, gerührt 11:14 Beginn 2. Rast 11:17 3. PP 11:27 4. PP 11:29 Ende 2. Rast 11:37 5. PP 11:47 6. PP 11:51 Beginn 3. Rast 11:57 7. PP 12:07 8. PP 12:17 9. PP 12:27 10. PP 12:37 11. PP 12:47 12. PP 12:51 Ende 3. Rast 12:57 13. PP 13:11 Beginn 4. Rast 13:26 Ende 4. Rast, Malzrohr hoch 13:29 Beginn Aufheizen zum Kochen 13:35 gespült mit 9 l Wasser @ 76 °C; SG: 1.044, 58 l; Ausbeute: 78 % 13:56 Malzrohr raus; 88 °C 14:15 kocht 14:45 Bitterhopfen rein 15:38 Hefenahrung rein 15:40 Aromahopfen rein 15:45 Kochen fertig, Wasser marsch! 16:25 Würze marsch! Lassen Kühlwasser während der Abfüllung laufen, da 16:57 Fertig abgefüllt, Temperatur: 17 °C
Gärverlauf Vergoren bei ca. 17 °C Abgefüllt am 17.06.2012; FG: ca. 1.010 (schlecht abzulesen wg. Schaum) |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 26.8 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 96.6 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 85.4 | |
Post-Boil Amount: | 42.7 | |
Boil Time: | 90 | |
Original Gravity: | 1.051 / 12.6° P | |