Weizen/Weissbier – All Grain GONE


Malts and Grains

Amount Malt/Grain %
11.00 pounds German Pilsen Malt (2-Row) 50%
11.00 pounds German Wheat Malt Light 50%
22.00 pounds Total Grain Weight 100%


Amount Hop Time AA
1.00 ounces Spalt Select 45 min 4.5%
1.00 ounces Total Hop Weight


Mash Profile Single Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

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

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

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


Mashed into 5.5 gallons of 160 F water.  Stabilized at 145 F.  After 45 minutes, decocted 3 gallons thick part of mash, added 1/2 gallon of water, and cooked on low heat 15 minutes.  Re-added to rest of mash with 1/2 Lb rice hulls.  Temp re-stabilized at 155 F.  Rested for 45 minutes.  Fly sparged with 160 F water to 13.5 gallons.  Boiled for 60 minutes.  Added hops for the last 45 minutes.  Cooled to 74 F using a Shirron plate chiller.  Pitched yeast.  Oxygenated. 

Morrissette Standard German Wheat

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 60    
OG: 1.044 / 11° P    
Mash PH:      
Boil PH:      

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