Weihenstephaner - Try 01 Clone - Weissbier |
RECIPE INFO |
by wshank
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Recipe Type:
All Grain |
Batch Size: 0 |
Boil Size: 0 |
Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.053 |
FG: 1.013 |
ABV: 5.24%
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Bitterness: 13.69 (tinseth)
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IBU/OG: 0.26 |
Color: 3.3° SRM
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Calories: 5.24 per 330ml
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I like Weihenstephaner and want ot try to get something close. I plan a Ferulic acid rest (112 F), thus the longer mash time. |
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FERMENTABLES |
65% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
30% |
0 |
Pilsner - DE |
38 |
1 |
Mash |
5% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
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HOPS |
0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
4.3 |
9.47 |
0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
13 Minutes |
4.3 |
4.22 |
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YEAST |
Wyeast Weihenstephan Weizen 3068 |
75% |
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INSTRUCTIONS |
112 F for 60 min (screwed up - thermometer off (a lot - was new). Needed to +/- more H2O than desired to adjust to 112 F.
152 F for 60 min
Ferment 70 F a couple days and then increase a degree or two for (hopefully) banana notes
low water/grain ration
Step Step Name Target Temp (F) Infusion Needed Quarts / Pound
1. Ferulic acid rest 112.0 10.00 Quarts @ 120.8 (F) 1.00
2. Mash 152 8.0 Quarts @ boiling 1.80
3. Mash Out 163 4.5 Quarts @ boiling 2.25
4. Sparge xxx 2.0 Quarts @ boiling Brew Pot
Total Water: 7.625 Gallons
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