BrewBlog: Schwartz Weizen
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
14.00 pounds 64.4% of grist
2.00 pounds 9.2% of grist
4.00 pounds 18.4% of grist
1.00 pounds 4.6% of grist
0.75 pounds 3.4% of grist
21.75 pounds 100% of grist
Reference
Hops
1.00 ounces 10% Pellets @ 60 minutes
Type: Bittering
Use: Boil
10 AAUs
1.00 ounces Total Hop Weight 10 AAUs
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 2000 ml
Equipment Profile

Converted Keg / Converted Keg Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil and a converted 15.5 gallon/59 liter keg as a mash/lauter tun.

Mash Profile

Double Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 154°F

Add 35% of mash water at 197° F / 92° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 205° F / 96° C

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

Use rice hulls in mash.  Mash in with 1.25 qts/lb at 95F and rest for 15 minutes.  Raise temp to 148 using boiling water, rest 15 minutes.  Raise temp to 154 using boiling water, decoction, or recirculation, rest 30 minutes or until test is negative.  mash off at 168+ using boiling water.

Tasting Reviews
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Mike's BrewBlogs
All Club BrewBlogs
Saison Du Jour Jun 10, 2012
Schwartz Weizen Jan 20, 2010
14th B’ak tun Jan 20, 2010
2009 Big Brew - SS Mi... May 2, 2009
Mike's Brew Status
Saison Du JourOn Tap
Schwartz WeizenOn Tap
14th B’ak tunPlanned