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Steve Piatz' Bavarian Weizen
- alboyce
January 27, 2003
|
|
Category |
German Wheat and Rye Beer |
| Subcategory |
Weizen/Weissbier |
| Recipe Type |
All Grain |
| Batch Size |
12 gal. |
| Volume Boiled |
13.75 gal. |
| Mash Efficiency |
95 % |
| Total Grain/Extract |
18.68 lbs. |
| Total Hops |
1.8 oz. |
| Calories (12 fl. oz.) |
209.7 |
| Cost to Brew |
$64.08 (USD) |
| Cost per Bottle (12 fl. oz.) |
$0.50 (USD) |
| Summary : |
Steve Piatz' award winning Bavarian Weizen recipe. |
 |
| 7.47 lbs. |
English 2-row Lager info |
| 11.21 lbs. |
German Wheat Malt Light info |
| 1.3 oz. |
Hallertau Mittelfruh (Whole, 5.4 %AA) boiled 90 min. info |
| .45 oz. |
Hallertau Mittelfruh (Whole, 5.4 %AA) boiled 15 min. info |
| Yeast : |
White Labs WLP380 Hefeweizen IV Ale info |
 |
Double decoction mash, with rests at 99F, 117F, 122F, 127F, 147F, 160F, and 170F.
.
Primary: 60F
Secondary: 70F
Bottle condition |
 |
| |
Predicted |
Weizen/Weissbier |
Compliance |
| Original Gravity |
1.053 |
1.044 - 1.052 |
84 % |
| Terminal Gravity |
1.020 |
1.010 - 1.014 |
0 % |
| Color |
2.55 °SRM |
2.00 - 8.00 °SRM |
100 % |
| Bitterness |
12.0 IBU |
8.00 - 15.00 IBU |
100 % |
| Alcohol (%volume) |
4.4 % |
4.30 - 5.60 % |
100 % |
| |
77 % overall |
 |
|
Apparent |
Real |
| Original Extract |
13.14 °Plato |
13.14 °Plato |
 |
| Attenuation |
62 % |
50.3 % |
|
| Extract |
4.99 °Plato |
6.53 °Plato |
|
% Weight |
% Volume |
| Alcohol |
3.4 % |
4.4 % |
|
 |
|
Weight
(lbs.) |
Gravity Points |
Color
(MCU) |
| English 2-row Lager |
|
7.47 (40.0%) |
247.4 (38.7%) |
10.5 (34.1%) |
|
| German Wheat Malt Light |
|
11.21 (60.0%) |
391.7 (61.3%) |
20.2 (65.9%) |
|
 |
| Variety |
%Alpha
Acid |
Weight
(oz.) |
Boil
(minutes) |
Formula |
%Utilization
@ 1.046 |
|
Average IBU |
| Hallertau Mittelfruh (Whole) |
5.4 |
1.3 |
90 |
Basic |
25.0 |
11.0 |
10.4 |
| Mosher |
21.0 |
9.2 |
| Tinseth |
25.5 |
11.2 |
| Hallertau Mittelfruh (Whole) |
5.4 |
.45 |
15 |
Basic |
10.0 |
1.5 |
1.5 |
| Mosher |
8.8 |
1.3 |
| Tinseth |
11.8 |
1.8 |
| Total IBU |
12.0 |
|
|
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