Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Morrissette Standard German Wheat [Weizen/Weissbier]

Weizen/Weissbier – All Grain GONE

Batch #:

2011-13

Batch Size:

10 gallons

Boil Time:

60 min

Brew Date:

November 12, 2011

Statistics

Target OG:

1.042 10.5° P

OG:

1.044 11° P

Color:

2.5 SRM

IBU:

5 Tinseth

BU/GU:

0.11

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	German Pilsen Malt (2-Row)	48.8%
10.00 pounds	German Wheat Malt Light	48.8%
0.50 pounds	Rice Hulls	2.4%
20.50 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Hallertauer Gold	45 min	Bittering	Boil	Pellets	3.8%
1.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Hefeweizen Ale	White Labs	WLP300	500 ml

Mash Profile Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

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

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Calcium:

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.

Fermentation and Aging

Primary:

8 days @ 72° F

Morrissette Standard German Wheat

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.5
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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Log: Morrissette Standard German Wheat