Oracle
Weizen/Weissbier

 

Type: All Grain

 Date: 4/27/2005

Batch Size: 5.50 gal

 Brewer: Fred Bonjour
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6 lbs Wheat Malt, (WEISSHEIMER) (2.1 SRM) Grain 54.5 %
5 lbs Munich I (Weyermann) (6.0 SRM) Grain 45.5 %
0.50 oz Hallertauer Mittelfrueh [4.60%] (60 min) Hops 7.5 IBU
0.50 oz Hallertauer Mittelfrueh [4.60%] (15 min) Hops 3.7 IBU
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.057 SG

 Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 5.6 %
Bitterness: 11.3 IBU Calories: 255 cal/pint
Est Color: 6.1 SRM Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Triple 96 122 148 158 Total Grain Weight: 11.00 lb
Sparge Water: 5.07 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Acid Rest Add 14.00 qt of water at 100.6 F 96.0 F 15 min
Protein Rest Decoct 4.08 qt of mash and boil it 122.0 F 35 min
Saccharification Decoct 5.26 qt of mash and boil it 148.0 F 30 min
Saccharification Decoct 2.84 qt of mash and boil it 158.0 F 40 min

 
Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes