pittsy
Landlord.
Going to be brewing this tomorrow morning , the mrs is working so i've got a day free .
munich weizen
Weizen/Weissbier
Type: All Grain Date: 17/11/2012
Batch Size (fermenter): 23.00 l Brewer: pittsy
Boil Size: 29.26 l Asst Brewer:
Boil Time: 70 min Equipment: Pot and Cooler ( 5 Gal/23 L) - All Grain
End of Boil Volume 26.87 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 21.49 l Est Mash Efficiency 80.9 %
Ingredients
Amt Name Type # %/IBU
3.00 kg Wheat Malt, Bel (3.9 EBC) Grain 1 60.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.0 %
1.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 3 20.0 %
25.00 g Hallertauer Hersbrucker [4.00 %] - Boil 70.0 min Hop 4 9.8 IBUs
15.00 g Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 5 2.8 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014SG
Estimated Alcohol by Vol: 5 % Actual Alcohol by Vol: 4.8 %
Bitterness: 12.6 IBUs Calories: 427.1 kcal/l
Est Color: 9.1 EBC
Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 5.00 kg
Sparge Water: 13.71 l Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C Tun Temperature: 12.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
mash in Add 10.00 l of water at 46.5 C 41.0 C 15 min
protein rest Add 3.00 l of water at 85.7 C 50.0 C 20 min
Mash Step Decoct 4.55 l of mash and boil it 64.0 C 40 min
Mash Step Add 4.00 l of water at 97.1 C 71.0 C 40 min
Mash Step Add 4.50 l of water at 97.0 C 76.0 C 40 min
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.7
Carbonation Used: Bottle with 150 g Table Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 20 C
Notes
Created with BeerSmith
munich weizen
Weizen/Weissbier
Type: All Grain Date: 17/11/2012
Batch Size (fermenter): 23.00 l Brewer: pittsy
Boil Size: 29.26 l Asst Brewer:
Boil Time: 70 min Equipment: Pot and Cooler ( 5 Gal/23 L) - All Grain
End of Boil Volume 26.87 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 21.49 l Est Mash Efficiency 80.9 %
Ingredients
Amt Name Type # %/IBU
3.00 kg Wheat Malt, Bel (3.9 EBC) Grain 1 60.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.0 %
1.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 3 20.0 %
25.00 g Hallertauer Hersbrucker [4.00 %] - Boil 70.0 min Hop 4 9.8 IBUs
15.00 g Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 5 2.8 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014SG
Estimated Alcohol by Vol: 5 % Actual Alcohol by Vol: 4.8 %
Bitterness: 12.6 IBUs Calories: 427.1 kcal/l
Est Color: 9.1 EBC
Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 5.00 kg
Sparge Water: 13.71 l Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C Tun Temperature: 12.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
mash in Add 10.00 l of water at 46.5 C 41.0 C 15 min
protein rest Add 3.00 l of water at 85.7 C 50.0 C 20 min
Mash Step Decoct 4.55 l of mash and boil it 64.0 C 40 min
Mash Step Add 4.00 l of water at 97.1 C 71.0 C 40 min
Mash Step Add 4.50 l of water at 97.0 C 76.0 C 40 min
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.7
Carbonation Used: Bottle with 150 g Table Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 20 C
Notes
Created with BeerSmith
