The Great Bavarian Weissbier Project of 2007.
Weizen/Weissbier Final (1st edition Feb 9th)
5 Gallon Batch (US)
Type: All Grain
Date: when you are ready
Batch Size: 5.00 gal
Brewer: You
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 65 min (60 with hops)
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 82.0
Taste Notes: This is a collaborative attempt for homebrewers to mimic the Weizens of Munich. This recipe aims at the Bavarian Hefeweizen style style. By “Selair” and the posters on “The Great Bavarian Weissbier Project of 2007” thread on Northern Brewer Forum. Cudos to PaulK
Ingredients
Amount Item Type % or IBU
4.90 lb Weyermann Pale Wheat Malt (2.1 SRM) Grain 55.1 %
4.00 lb Weyermann Pilsner Malt (2.1 SRM) Grain 44.9 %
0.61 oz Hallertauer [3.80%] (60 min) Hops 8.1 IBU
0.20 oz Hallertauer [3.80%] (15 min) Hops 1.3 IBU
Gypsum as required to get above 30ppm (Calcium Sulfate)
23.00 L Water
1 Pkgs Hefeweizen Ale Yeast (choose one of WLP300, Wy3638,WL380, Wy3068 as desired by style.) [Starter 1 qt]
Beer Profile
Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 5.5 %
Bitterness: 9.4 IBU Calories: 250 cal/pint
Est Color: 3.7 SRM Color: Color
Mash Profile
Mash Name: Single Decoction Total Grain Weight: 8.90 lb
Sparge Water: 3.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Step Add 3.13 gal of water at 117.7 F 111.0 F 20 min
Step Decoct 1.53 gal of mash and boil it 150.0 F 60 min
Step Heat to 168.0 F over 5 min 168.0 F 5 min
Mash Notes:Single Decoction. Attempt to draw decoction from the thickest portion of the mash.
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 3.9
Pressure/Weight: 33.5 PSI Carbonation Used: -
Keg/Bottling Temperature: 48.0 F Age for: 21.0 days
Storage Temperature: 48.0 F
Notes
Adjust water to your own water supply. Adjust with gypsum to your batch as needed to get over 30ppm Calium in your water. (pre calculate using Beersmith water adjustment and Palmers How to Brew Mash pH chart and your water report) Sparge water will be appx pH 5.64 by calculations of gypsum adjusted water. Pitching pH of hopefully 5.3-5.5.h
After infusion, make sure the temp stabilizes at 111 Degrees for 25 min’s to bring mash pH down to hopefully around 5.3 and increase clovy flavors. Heat if Necessary. Decoction should be pulled and slowly (10 min’s) brought to 150 for 15 min’s then heated over 15 min’s to boil for 20. Mix back in slowly over 10 min’s and stabilize at 150. (Add 3/4 of the decoction and take temperature reading. If it looks like it will go over 150 in the mash with the full decoction added, let the remaining decoction cool a while before adding back. If it does not reach 150 with the full decoction back in the mash, use 1-2 min heating intervals to bring the temperature up to 150 but not over). Hold till iodine tests negative (40-60 min’s). Slowly (5 min’s) bring up to 168 and hold for 5 min’s. Do not let the sparge water get over 168 and do not let lauter runoff drop below 1.008 to avoid grain astringency. Boil for 5 minutes to allow for protein coagulation to start and then boild for 1 hour with 0.61oz 3.8AA Hallertaur and .20oz for 15 min’s at the 50 min mark from boil. Allow wort to stand after boiling (covered up) for 20 min’s, and then cool to 54 degrees. Before pitching, keep in sanitized closed system for 4 hours to allow cold break to settle then rack off from the cold break into open fermentation bucket and aerate significantly though sanitarily. At 54 degrees, pitch yeast at high krausen from a 1L yeast starter: (1.2L water before boil, 100g malt extract 1 Hallertaur hop pellet) and allow to rise to 63 (not above) degrees and hold for primary and secondary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy viggerous fermentation occurs) Let stand for 7-10 days in primary and then rack into keg, cool tp 48 and add forced Co2 at 34psi@48egrees. Store at 45 for 3 weeks before drinking. Serve at 48 degrees. You should drink the beer young. Flavor goes off from optimum quickly.
Update:
April 23rd Recipe. Great Bavarian Weissbier Project of 2007
Weizen/Weissbier
Type: All Grain
Date: 4/23/2007
Batch Size: 23.00 L
Brewer: Matt Chapman (Selair)
Boil Size: 26.33 L Asst Brewer:
Boil Time: 60 min Equipment: Chapman Brew Equipment June 2006
Taste Rating(out of 50): 50.0! Brewhouse Efficiency: 80.3
Notes: This is a collaborative effort by/for homebrewers to mimic the Hefe’s of Munich. By “selair” and the posters on “The Great Bavarian Weissbier Project of 2007” thread on the Northern Brewer Homebrew Forum. And from Warner’s “German Wheat Beer.”
Ingredients
Amount Item Type % or IBU
5.10 lb Weyermann Pale Wheat Malt (2.1 SRM) Grain 50.0 %
4.08 lb Weyermann Pilsner Malt (2.1 SRM) Grain 40.0 %
1.02 lb Munich Malt (9.0 SRM) Grain 10.0 %
0.50 oz Pearle [7.20%] (60 min) Hops 10.7 IBU
0.50 oz Tettnang [4.00%] (15 min) Hops 3.0 IBU
23.00 L Victoria BC adjusted to Munich Ca Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) [Starter 2000 ml] Yeast-Wheat
Beer Profile
Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.0 %
Bitterness: 13.7 IBU Calories: 479 cal/l
Est Color: 4.3 SRM Color: Color
Mash Profile
Mash Name: 2 Step direct heat application. Total Grain Weight: 10.20 lb
Sparge Water: 17.40 L Grain Temperature: 68.0 F
Sparge Temperature: 170.0 F TunTemperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Step Add 13.57 L of water at 116.6 F 111.0 F 20 min
Step Heat to 150.0 F over 10 min 150.0 F 60 min
Step Heat to 170.0 F over 2 min 170.0 F 10 min
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 3.6
Pressure/Weight: 29.8 PSI Carbonation Used: -
Keg/Bottling Temperature: 48.0 F Age for: 21.0 days
Storage Temperature: 48.0 F
Notes
Mash: For Victoria BC water, add .29g gypsum per litre of water.
After infusion, make sure the temp stabilizes at 111* rest there for 20 min’s to bring mash pH down and increase clovey character of finished beer. Heat if necessary to maintain temp. Heat slowly to 150* and hold until iodine tests negative (40-60 min’s). Slowly (5 min’s) bring up to 170* and hold for 5 min’s. Do not let the sparge water get over 170* and do not let lauter runoff drop below 1.008 to avoid tannin extraction.
Boil:
Boil for 5 minutes to allow for protein coagulation to start and then boil for 1 hour with .5oz 7.22%AA Pearle and then with 15 mins remaining (at the 45 minute mark) add .35oz Tettnang at 4%AA. Do not add Irish moss or any other clarifying agents. Allow wort to stand after boiling (covered up) for 20 min’s, and then cool to 54*. Rack into open fermentation bucket and aerate significantly.
Ferment/Kegging.
At 54*, pitch yeast from a 2qt yeast starter and allow to rise to 63* (not above) and hold for primary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy vigorous fermentation occurs) Let stand for 7-10 days in primary and then rack into keg/bottle. If kegging, cool to 48* and add forced Co2 at 30psi@48*. Store at 48* for 3 weeks before drinking. Serve at 48* as well. For optimum flavor, let condition for 3-4 weeks. You can drink young, but flavor matures slowly.
PaulK Recipe:
… 50-50 Pils/Wheat mashed 111 and 150. Perle bittering, tettnang late addition. The only different thing this time was using CL920 yeast.
