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2003-07-21 Roy's Weizen large batch

A ProMash Brewing Session Report

Brewing Date: Monday July 21, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Weizen large batch


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): 15.25      
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 3.5        
Anticipated IBU: 17.5      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.050 Plato: 12.39   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.91 by Volume: 5.00 From Measured Gravities.
ADF: 75.2 RDF: 62.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 49.87
Actual Points From Mash: 50.00


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 Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
65.6 10.00 lbs.  Wheat Malt America 1.038 2
32.8 5.00 lbs.  Weissheimer Pilsener Germany 1.038 2
1.6 0.25 lbs.  Rice Hulls    1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Hallertau Hersbrucker Pellet 4.20 17.5 First WH


Yeast
WYeast 3068 Weihenstephan Weizen


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 15.25   
Total Water Qts: 15.74 Before Additional Infusions
Total Water Gal: 3.94 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 30 152 149 Infuse 165 15.74 1.03
Alpha Amylase 2 30 164 164 Infuse 211 6.00 1.43
Mashout 15 10 177 177 Direct         

Total Water Qts: 21.74 After Additional Infusions
Total Water Gal: 5.43 After Additional Infusions
Total Mash Volume Gal: 6.65 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: 1200 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 74 degrees F

Original Gravity: 1.050 SG 12.39 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Sunday August 03, 2003
Desired Carbonation Level: 2.70 Volumes CO2
Fermentation Temperature: 74 F

Amount In Bottles: 3.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.59 Oz
Amount of Liquid Added: 0.14 Gal

Amount Kegged: 3.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.08 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
OG 1.060 before dilution, the 1.050 is an estimate


Tasting Notes
Not bad though not very much "Weizen" flavor. Perhaps I should use a protein rest to produce the amino acid precursors.




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