25. Die Saufen des Jungen Werters
Weizen/Weissbier

 

Type: All Grain

 Date: 12-06-2009

Batch Size: 25,00 L

 Brewer: Klaus Pedersen
Boil Size: 28,62 L Asst Brewer: Asger Bonven
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 0,0 Brewhouse Efficiency: 75,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 60,00 %
2,00 kg Wheat Malt, Ger (3,9 EBC) Grain 40,00 %
30,00 gm Saaz [2,80 %] (60 min) Hops 7,5 IBU
30,00 gm Saaz [2,80 %] (30 min) Hops 5,8 IBU
30,00 gm Saaz [2,80 %] (1 min) Hops 0,3 IBU
0,30 tsp Irish Moss (Boil 10,0 min) Misc
100,00 gm Elderflower (Boil 5,0 min) Misc
25,00 L Dortmund, Germany Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1,048 SG

 Measured Original Gravity: 1,048 SG
Est Final Gravity: 1,012 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 4,67 % Actual Alcohol by Vol: 4,95 %
Bitterness: 13,6 IBU Calories: 446 cal/l
Est Color: 8,0 EBC Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 5,00 kg
Sparge Water: 8,58 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9,39 L of water at 55,6 C 50,0 C
60 min Saccrification Add 8,35 L of water at 91,9 C 67,8 C
10 min Mash Out Add 7,30 L of water at 96,4 C 75,6 C

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 141,6 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 14,0 days
Storage Temperature: 17,0 C  
 

Notes

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