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2002-11-02 Roy's Weizen 2.0

A ProMash Brewing Session Report

Brewing Date: Saturday November 02, 2002
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Weizen 2.0


BJCP Style and Style Guidelines
17-A Wheat Beer, Bavarian Weizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 2 Max Clr: 9  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 13.50      
Anticipated OG: 1.046 Plato: 11.33
Anticipated SRM: 3.3        
Anticipated IBU: 16.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.041 Plato: 10.23   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 2.98 by Volume: 3.81 From Measured Gravities.
ADF: 70.0 RDF: 58.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 45.56
Actual Points From Mash: 49.82


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
3.7 0.50 lbs.  Rice Hulls    1.000 0
29.6 4.00 lbs.  Pale Malt(2-row) America 1.036 2
66.7 9.00 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Perle Whole 6.50 16.4 First WH


Yeast
WYeast 3068 Weihenstephan Weizen


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 13.50   
Total Water Qts: 13.00 Before Additional Infusions
Total Water Gal: 3.25 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 30 135 141 Infuse 147 13.00 0.96
Alpha Amylase 2 30 158 156 Infuse 211 5.04 1.34
Mashout 15 10 177 177 Direct         

Total Water Qts: 18.04 After Additional Infusions
Total Water Gal: 4.51 After Additional Infusions
Total Mash Volume Gal: 5.59 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 500 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 70 degrees F

Original Gravity: 1.041 SG 10.23 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Saturday November 23, 2002
Desired Carbonation Level: 2.70 Volumes CO2
Fermentation Temperature: 71 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 5.03 Oz
Amount of Liquid Added: 0.14 Gal

Amount Kegged: 4.00 Gallons
Days Conditioned: 0
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 0.00 Psi



Mash Notes
sparge slowed near end, put on boil and added runnings later, total ~7 gal. final runnings still ~1.020


Fermentation Notes
added Campden-treated cold water to carboys - splitting yeast and cooled wort between them undiluted wort @ 1.074 diluted: ~ 5 gallons 6 gallon carboy 1.042; ~4 gallons in 5 gallon carboy 1.040


Tasting Notes
Tastes good at bottling. Bottled the larger carboy and put smaller into Tap-A-Draft using 1 oz sugar in each of two filled completely, the filled remaining bottle to about 1/3 and force carbonating.




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