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weissout

Brewer: The Fallen Email: rodburn36@hotmail.com
Beer: weissout Style: Weizen/Weissbier
Type: All grain Size: 5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 15 IBU
OG: 1.054 FG: 1.011
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 4.25 lb. American 2-row
4.25 lb. Wheat malt
Mash: 85% efficiency
two stage mash, first 30 min> hold 2 gal @145°heavy mash, add an additional 2 gal 190°should bring second stage to roughly 160° to 165° hold and iodine test at 20 min intervals until starches are converted. mash out to 170° with 1 gal 190°water. I use the continuous sparge method when collecting wort. cycling the hot wort through the grain bed several times before collection.
Boil: 1 hour. minutes SG 1.060 4.5 gallons
Irish moss at last 15 min. of boil.
Hops: .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 45 min.)
1 oz. Tettnanger (aroma)
Yeast: using 3638 wyeast Bavarian wheat. started the day before brew day in a half gallon growler. held at room temp. 70° chill wort to 70° and pitch.

Recipe posted 02/03/15.