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Hefe Weizen #2 âéåøà

All grain version on my previous extract HefeWeizen
Brewed useing the BIAB method

Brewer: Noam - Modiin Email: shibolet.brewery@gmail.com
Beer: Hefe Weizen #2 âéåøà Style: Weizen/Weissbier
Type: All grain Size: 23 liters
Color:
4 HCU (~4 SRM)
Bitterness: 15 IBU
OG: 1.053 FG: 1.014
Alcohol: 5.0% v/v (4.0% w/w)
Water: No Water Treatment
Grain: 2.6kg Muntons Pilsner Malt
2.6kg Muntons Wheat
300g Munich Malt
Mash: 70% efficiency
Use a step mash: Raise the temperature to 51° C and hold or 15 min. Raise the temperature to 64.5° C and hold 15 min. Raise the temperature to 68° C and hold for 35 min. Raise the temperature to 77° C and mash out
Boil: 60 minutes SG 1.042 29 liters
Hops: 30g Hallertauer Mittelfruh (4.8% AA, 60 min.)
Yeast: Danstar "Munich" wheat beer yeast
Log: ended up with a much higher efficiency than expected. more like 82%. which brought the OG to 1057 and the final ABV to 5.8%. a bit high for a Weizen. will do better next time.

the volume into the fermentor was 20L. after bottling i counted only 16.66 liters. I lost a lot to trub and yeast cake.
i also added to much priming sugar (as i calculated for 20L), hope they don't explode on me.
Carbonation: 3.0 volumes Corn Sugar: 172g for 20 liters @ 20°C
make sure your bottles can take the pressure!

Recipe posted 03/09/10.