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Should Have Been Wiser Weizen

Bavarian Weizen (Weissbier)

Partial Mash


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Brewer/Contributor: Trevor Harris

Batch Size: 5.02 gal

Boil Size: 5.64 gal

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Should Have Been Wiser Weizen

Type: Partial Mash

Date: 1/2/2004

Batch Size: 5.02 gal

Brewer: Trevor Harris
Boil Size: 5.64 galAsst Brewer:
Boil Time: 60 min Equipment: Boiler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:


AmountItemType% or IBU
4.41 lbLiquid Extract, Wheat (8.1 SRM)Extract50.00 %
2.20 lbPale Malt (2 Row) US (2.0 SRM)Grain25.00 %
2.20 lbWheat, Cracked (1.5 SRM)Grain25.00 %
0.88 ozHallertauer [4.00 %] (60 min)Hops13.3 IBU
0.53 ozHallertauer Hersbrucker [4.00 %] (15 min)Hops3.9 IBU
0.35 ozHallertauer Hersbrucker [4.00 %] (1 min)Hops0.2 IBU
1 PkgsWeihenstephan Weizen (Wyeast Labs #3068)Yeast-Wheat


Beer Profile

Est Original Gravity: 1.044 SG

Measured Original Gravity: 1.041 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.29 % Actual Alcohol by Vol: 4.68 %
Bitterness: 17.4 IBUCalories: 176 cal/pint
Est Color: 6.6 SRMColor:

Mash Profile

Mash Name: Double Infusion, Light BodyTotal Grain Weight: 4.41 lb
Sparge Water: 3.51 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Double Infusion, Light Body
Step TimeNameDescriptionStep Temp
30 minProtein RestAdd 3.97 qt of water at 135.5 F122.0 F
30 minSaccrificationAdd 3.53 qt of water at 191.4 F150.0 F
10 minMash OutAdd 3.70 qt of water at 211.7 F168.1 F

Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 9.0 PSICarbonation Used: -
Keg/Bottling Temperature: 35.6 FAge for: 28.0 days
Storage Temperature: 52.0 F 


Starter made up ( 1 litre) about 22 hours before hand. Had reached high krausen by the time I used it.
Very low efficiency, probably because the wheat didn't do much. The previous batch, using just cracked grain came in fairly close to taget. Next time must try flaked, rather than cracked wheat. Also, I stopped sparging when SG hit 1.018
20/01/04 Racked into conditioning cube after 6 days primary, 10 days secondary and into serving fridge to condition.
Kegged on 07/02/04

  Copyright 2003-2008 Bradley J Smith                                  

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