BrewBlog: Morrissette Standard German Wheat
Specifics
Reference
Style:
Brewer: Michael Bade
Brew Date: April 18, 2010
Yield: 10 gallons
Reference
Color (SRM/EBC):
2.5/4.9
Bitterness (Calc): 5 IBU (Tinseth)
BU/GU: 0.11
Calories: 149 (12 ounces)
ABV: 5.3%
ABW: 4.2%
Batch No: 2010-07
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.045
FG: 1.006
FG (Plato): 1.54° P
Real Extract: 3.33° P
App. Atten.: 86.5%
Real Atten.: 70.9%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Hefeweizen Ale
Manufacturer: White Labs
Product ID: WLP300
Type: Wheat
Flocculation: Low
Attenuation: 74%
Temperature Range: 68–72°F
Amount: 500 ml
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Tasting Reviews
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Awards & Competitions
Entry Name: Morrissette Standard German Wheat
Competition: Liquid Poetry Slam
Date: Jun 6, 2010
Style: Weizen/Weissbier
Place: 3rd (Bronze)
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