Janet Weiss
Weizen/Weissbier

 

Type: All Grain

 Date: 05/17/2009

Batch Size: 5.00 gal

 Brewer: Larry
Boil Size: 6.98 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 44.44 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 44.44 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 11.11 %
0.50 oz Tettnang [4.80 %] (60 min) Hops 9.2 IBU
0.25 oz Tettnang [4.80 %] (10 min) Hops 1.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.044 SG

 Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.19 % Actual Alcohol by Vol: 3.25 %
Bitterness: 10.9 IBU Calories: 158 cal/pint
Est Color: 3.5 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 2.91 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 100.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 8.10 qt of water at 133.5 F 122.0 F
30 min Saccrification Add 7.20 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 6.30 qt of water at 205.6 F 168.0 F

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 13.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 45.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Transfered 5/25
Kegged 5/31/09

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