Prost! Weizen |
Type: All Grain | Date: 11/2/2002 |
Batch Size: 5.00 gal | Brewer: Brad Smith |
| Boil Size: 6.13 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brads Setup |
| Taste Rating(out of 50): 42.0 | Brewhouse Efficiency: 72.00 |
| Taste Notes: Inspired by my trip to Bavaria for Octoberfest...Greate balance, smooth taste, great bannana and clove flavor, straw color - a great Weizen! |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 5.00 lb | Wheat Malt, Ger (2.0 SRM) | Grain | 55.56 % | | 4.00 lb | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 44.44 % | | 0.50 oz | Tettnang [4.40 %] (60 min) | Hops | 8.1 IBU | | 0.50 oz | Tettnang [4.40 %] (30 min) | Hops | 6.3 IBU | | 1 Pkgs | Weihenstephan Weizen (Wyeast Labs #3068) | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.049 SG | Measured Original Gravity: 1.047 SG |
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 4.85 % | Actual Alcohol by Vol: 4.82 % |
| Bitterness: 14.4 IBU | Calories: 207 cal/pint |
| Est Color: 4.1 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body, No Mash Out | Total Grain Weight: 9.00 lb |
| Sparge Water: 4.65 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 11.25 qt of water at 165.9 F | 154.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 11.7 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 41.0 F | Age for: 35.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Sparge slowly to avoid a stuck sparge (lots of wheat). Prost is the traditional German toast - like saying "Cheers!" |
