Bavarian Weizen
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
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Min OG:
|
1.040
|
Max OG:
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1.056
|
|
|
Min IBU:
|
10
|
Max IBU:
|
20
|
|
|
Min Clr:
|
2
|
Max Clr:
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9
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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5.00
|
Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
|
10.00
|
|
|
|
Anticipated OG:
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1.053
|
Plato:
|
13.15
|
|
Anticipated SRM:
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3.6
|
|
|
|
Anticipated IBU:
|
15.2
|
|
|
|
Brewhouse Efficiency:
|
70
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
%
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Amount
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Name
|
Origin
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Extract
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SRM
|
|
50.0
|
5.00 lbs.
|
Wheat Malt
|
America
|
1.027
|
2
|
|
50.0
|
5.00 lbs.
|
Pilsener
|
Germany
|
1.027
|
2
|
Exract represented as SG.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.68 oz.
|
Hallertauer Mittelfruh
|
Pellet
|
4.60
|
15.2
|
60 min
|
WYeast 3068 Weihenstephan Weizen
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
10.00
|
|
|
Water Qts:
|
13.00
|
Before Additional Infusions
|
|
Water Gal:
|
3.25
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.30
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 4.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |