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Herrmann-Weiße

Bavarian Weissbier
Special double-mash procedure a'la Herrmann

Brewer: Berliner Email: -
Beer: Herrmann-Weiße Style: Weizen/Weissbier
Type: All grain Size: 25 liters
Color:
5 HCU (~4 SRM)
Bitterness: 17 IBU
OG: 1.049 FG: 1.012
Alcohol: 4.8% v/v (3.8% w/w)
Grain: 2kg German Pilsner
2kg 500g Wheat malt
500g German Munich
200g American crystal 10L
Mash: 75% efficiency
Mash 50% of the grains in 4.5l water at 52°C, makes 43°C
Rest for 20 min
Add 3.5l boiling water, makes 63°C
Rest for 30 min
Pull 3l thick mash, rest for 10 min at 72°C, boil for 10 min
Add back, makes 72°C
Rest for 30 min
Add 8l cold water (14°C), makes again 45°C
Add the other 50% of the grains, makes 43°C
Rest for 20 min
Pull 7.5l thick mash, rest for 10 min at 63 and 72°C, boil for 10 min
Add back, makes 63°C
Rest for 30 min
Pull 8l thick mash, rest for 10 min at 72°C, boil for 10 min
Add back, makes 72°C
Rest for 30 min
Boil: 70 minutes SG 1.044 28 liters
Hops: 20g Tettnanger (4.0% AA, 70 min.)
20g Tettnanger (4.0% AA, 60 min.)
Yeast: WYEAST #3068 Weihenstephan Wheat
Log: Ferment 3-5 days at 20°C then bottle
Carbonation: Reserve 2l wort for carbonation
Tasting: Very fruity

Recipe posted 03/15/07.