Weimeraner Wheat 20080707
American Wheat or Rye Beer

 

Type: All Grain

 Date: 6/27/2009

Batch Size: 5.00 gal

 Brewer: Mel Silva
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 51.28 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 41.03 %
12.0 oz Wheat, Torrified (1.7 SRM) Grain 7.69 %
0.50 oz Pearle [8.00 %] (30 min) Hops 10.8 IBU
0.50 oz Pearle [8.00 %] (20 min) Hops 8.5 IBU
0.50 oz Liberty [4.30 %] (15 min) Hops 3.7 IBU
0.50 oz Liberty [4.30 %] (3 min) Hops 0.9 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) [Starter 500 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.055 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.23 % Actual Alcohol by Vol: 0.65 %
Bitterness: 24.0 IBU Calories: 43 cal/pint
Est Color: 3.8 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 9.75 lb
Sparge Water: 5.79 gal Grain Temperature: 75.0 F
Sparge Temperature: 169.0 F TunTemperature: 80.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

My Mash
Step Time Name Description Step Temp
20 min Protien Rest Add 12.00 qt of water at 131.1 F 122.0 F
30 min Intermediate Rest Heat to 140.0 F over 10 min 140.0 F
30 min Saccharification Rest Heat to 154.0 F over 10 min 154.0 F
20 min Mash Out Heat to 169.0 F over 10 min 169.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Weyermann Wheat malt provides best results according to the Brew Wizard

I specified "Torrified Wheat" but the recipe calls for Raw, unmalted wheat. 11oz of it

Use Mash volume of 3 gallons and mash in at 122F and rest for 20 minutes. Heat to 140F and rest for 30 minutes. Heat to 154F and rest for 30 minutes. Heat to 169F for mash out. Perform a 20 minute recirculation (vorlauf) and start to drain wort.
When grain bed is covered by ~1 in of wort, begin sparging with 169F sparge water. Continue to collect wort while Plato is > 2 degrees (1.008)

Cool wort to 64F and aerate. Ferment at 64F (typically 3-4 days until gravity is 1.009 or less)
Cool Beer to 50F and hold for 6 days until gravity is less than 1.008
Bottle with 1 cup corn sugar

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