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Bread-Basket Weizen

Brewer: Green Card Brewery Email: rpviking@yahoo.com
Beer: Bread-Basket Weizen Style: Weizen/Weissbier
Type: Partial mash Size: 5.5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 14 IBU
OG: 1.046 FG: 1.011
Alcohol: 4.6% v/v (3.6% w/w)
Water: Use Sparkletts Crystal Fresh straight out of the 5 gallon jugs. For this recipe, I added 1/2 tsp gypsum and 1/4 tsp Danish Sea Salt to the boil. Crystal Fresh has some minerals in it, but is still very soft.
Grain: 8 oz. Belgian pale
1 lb. Wheat malt
12 oz. Belgian aromatic
4 oz. Dextrine malt (Cara-Pils)
8.25 oz. Honey-Puffed Kashi
Mash: 65% efficiency
I did a partial mash with extract added during the boil. Since the grist was largely wheat, I decided to do a single decoction mash. 3 gallons water to 3lbs grain. During the decoction process, the main mash was held at 150°, but I also threw in a handful of whole-wheat flour (I like my weizens cloudy!).
Dough in: 100°
Protein rest: 122° for 40 minutes
Decoction: 1/3 mash rest at 158° for 15 minutes
Then boiled for 30 minutes and returned to main mash.
1st Sacch: 147° for 15 minutes
2nd Sacch: 158° for 15 minutes
Mash-out: 170° for 5 minutes
Sparge: 170° (2 gallons)
Boil: 90 minutes SG 1.064 4 gallons
5 lb. Wheat extract
Total boil volume was 4 gallons. Added the extract at the beginning. Brought to a boil and skimmed scum for the first 30 minutes, then added bittering hops. Also added 1 tsp Super-food and 1/2 tsp Irish Moss at 20 minutes. Used whole hops in a hop-bag (fresh, 2002 harvest hops!).
Hops: 1.25 oz. Hallertauer (4.0% AA, 60 min.)
.25 oz. Hallertauer (4.0% AA, 30 min.)
.25 oz. Hallertauer (in mash) (aroma)
Yeast: Used White Labs 300 Hefeweizen pitchable tube. Pint starter the day before. Pitched at 74° after 60 seconds of pure O2 aeration.
Log: Chilled with immersion chiller. The 4 gal. of wort was siphoned into a 6.5 gal carboy with 1.5 gallons of Crystal-Fresh. Fermentation began in about 4 hours. Brewery ambient temp was 70°. Thick krausen which disappeared by the 5th day. Racked to secondary on the 6th day. Will bottle when grav stabilizes (probably in two or three days).
OG: 1.057
TFG: 1.011
Carbonation: Primed with 250g Brewer's Sugar and bottled.

Recipe posted 12/10/02.