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2006-09-23 Roy's Weizen 2.0

A ProMash Brewing Session Report

Brewing Date: Saturday September 23, 2006
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): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.25      
Anticipated OG: 1.054 Plato: 13.27
Anticipated SRM: 3.8        
Anticipated IBU: 22.1      
Brewhouse Efficiency: 72  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.054 Plato: 13.33   
Actual FG: 1.015 Plato: 3.83   
Alc by Weight: 4.01 by Volume: 5.14 From Measured Gravities.
ADF: 71.3 RDF: 59.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 63 %
Anticipated Points From Mash: 53.71
Actual Points From Mash: 47.04


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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
2.4 0.25 lbs.  Rice Hulls    1.000 0
34.1 3.50 lbs.  Pale Malt(2-row) America 1.036 2
63.4 6.50 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Hallertauer Pellet 3.05 22.1 60 min


Yeast
WYeast 3068 Weihenstephan Weizen


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 10.25   
Total Water Qts: 14.00 Before Additional Infusions
Total Water Gal: 3.50 Before Additional Infusions
Tun Thermal Mass: 0.05   
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 3 45 144 156 Infuse 155 14.00 1.37
mashout 5 15 165 165 Infuse 210 3.21 1.68

Total Water Qts: 17.21 After Additional Infusions
Total Water Gal: 4.30 After Additional Infusions
Total Mash Volume Gal: 5.12 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: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.054 SG 13.33 Plato
Finishing Gravity: 1.015 SG 3.83 Plato



Mash Notes
last runnings 1.014


Fermentation Notes
pitched yeast into kettle after cooling - racked to primary after 2.5 hours no gravity readings


Notes
used 4 gallons distilled




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