German Weiss – The Wurst Wheat – Weissbier (10 A)

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Type: All Grain
Batch Size: 10.00 l
Boil Size: 16.69 l
Boil Time: 90 min
End of Boil Vol: 12.43 l
Final Bottling Vol: 9.17 l
Fermentation: Ale, Single Stage
Date: 27 Feb 2017
Brewer: Sarah
Asst Brewer:
Equipment: Pot ( 5 Gal/19 L) – Mini-BIAB
Efficiency: 60.00 %
Est Mash Efficiency: 71.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
1300.00 g Pilsen (Dingemans) (3.2 EBC) Grain 2 50.0 %
1300.00 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 50.0 %
12.00 g Hersbrucker [2.00 %] – Boil 90.0 min Hop 4 5.7 IBUs
12.00 g Hersbrucker [2.00 %] – Boil 60.0 min Hop 5 5.3 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 6
1.0 pkg Munuch (Lallemand #- ) [50.28 ml] Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 11.0 IBUs
Est Color: 6.6 EBC
Measured Original Gravity: 1.043 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.3 %
Calories: 398.6 kcal/l

Mash Profile

Mash Name: BIAB, Temperature Mash, 2 Step, Light Body
Sparge Water: -0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.60
Total Grain Weight: 2600.00 g
Grain Temperature: 12.0 C
Tun Temperature: 9.0 C
Target Mash PH: 5.20
Mash Acid Addition: 3.7 ml Phosphoric Acid (85%)
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Protein Rest Add 18.28 l of water at 52.1 C 50.0 C 30 min
Saccharification Heat to 64.4 C over 15 min 64.4 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 109.12 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 3.8
Carbonation Est: Bottle with 109.12 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 225.29 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Brew day went all kinds of pear shaped. boiler playing up and eventually dieing half way through the boil.

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About

Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing

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