BrewBlog: Hefe-Weizen
Specifics
General Information
Method: All Grain

Brewing Classic Styles Weissbier recipe.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Rice Hulls  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 3500 ml
Equipment Profile

Sabco Brew-Magic: Ken Megal

Batch Size: 10.5 gallons Boil Volume: 14.1 gallons
Evaporation Rate: 15% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 70% Mash Tun Weight: 30 pounds
Hop Utilization: 100% Mash Tun Volume: 15 gallons
Loss: .5 gallons Mash Tun Specific Heat:
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.8 Efficiency: 71.4%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

Mash at 152F for 75 mins. 

Mash out at 168F

Sparge to pre-boil volume of 14.11 gallons with targeted pre-boil gravity of 1.037

Boil 90 mins. 

Add the single hop addition at 60 mins. remaining in boil

Transfer to fermenter after 90 mins. with targeted OG of 1.052

Pitch yeast and ferment for 4 days at 62F. Ramp up to 67F and hold for another 10 days or until fermentation appears complete. Rack to keg and carbonate targeting 2.4 volumes.

Fermentation
Primary: 4 days @ 62° F
Secondary: 10 days @ 67° F
Tasting Reviews
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