Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Weizen/Weissbier – All Grain GONE

Batch Size:

12 gallons

Brew Date:

February 19, 2012

Tap Date:

March 23, 2012

Statistics

Target OG:

1.055 13.6° P

OG:

1.058 14.3° P

Reading 1:

1.016 4.1° P at 13 days

Target FG:

1.014 3.6° P

FG:

1.016 4.1° P

Real Extract:

5.9° P

Attenuation:

71.3% Apparent – 58.7% Real

Color:

2.9 SRM

IBU:

15 Daniels

BU/GU:

0.26

ABV:

5.6%

ABW:

4.4%

Calories:

193 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
11.50 pounds	German Pilsen Malt (2-Row)	50%
11.50 pounds	German Wheat Malt Light	50%
23.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
0.50 pounds	Rice Hulls

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Hallertauer Mittlefruh	90 min	Bittering	First Wort	Pellets	3.9%
1.00 ounces	Hallertauer Mittlefruh	60 min	Bittering	Boil	Pellets	3.9%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Hefeweizen Ale	White Labs	WLP300	1500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

7 days @ 62° F

Secondary:

7 days @ 62° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Weizen

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	60
OG:	1.058 / 14.3° P
Mash PH:
Boil PH:

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Log: Weizen