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WEIZENHEIMER

Brewer: prunemeister Email: brunner5@avenew.com
Beer: WEIZENHEIMER Style: Weizen/Weissbier
Type: All grain Size: 13 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 19 IBU
OG: 1.058 FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Water: FILTERED CHICAGO TAP WATER
Grain: 12 lb. American 2-row
13 lb. Wheat malt
Mash: 80% efficiency
122 DEGREES FOR 30 MINUTES WITH 4.75 GALLONS WATER
ADDED 1.5 GALLONS BOILING WATER TO MASH, INCREASED TEMP= 137 DEGREES
HELD 15 MINUTES.
INCREASED TEMP TO 150 DEGREES FOR 2 HOURS
INCREASED TEMP TO 170 DEGREES FOR 10 MINUTES
SPARGED 1 HOUR 15 MINUTES
Boil: 90 minutes SG 1.044 17 gallons
IRISH MOSS LAST 15 MINUTES OF BOIL
Hops: 2.25 oz. Cascade (6% AA, 60 min.)
Yeast: 3056 BAVARIAN WHEAT IN STARTER CONSISTING OF 1000 ML STARTER WITH
1 CUP OF DME AND 1/8 TEASPOON YEAST ENERGIZER.
Log: BREW DATE: 2/28/97
FERMENTATION TEMP.: 62 DEGREES
PRIMARY: 10 DAYS
SECONDARY: 14 DAYS
Carbonation: 4.2 volumes Keg: 48.9 psi @ 62°F
FORCE CARBONATION

Recipe posted 03/02/99.