el weiss en hefimer - Weizenbock |
RECIPE INFO |
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by Pottyp
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 80%
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OG: 1.073 |
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FG: 1.018 |
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ABV: 7.2%
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Bitterness: 14.6 (tinseth)
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IBU/OG: 0.2 |
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Color: 2.7° SRM
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Calories: 7.2 per 330ml
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big weisen - almost a bock |
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FERMENTABLES |
| 58.3% |
0 |
Floor-Malted Bohemian Wheat - DE |
38 |
1 |
Mash |
| 41.7% |
0 |
Bohemian Pilsner - DE |
38 |
1 |
Mash |
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HOPS |
| 0 |
Herkules |
Pellet |
Boil |
60 Minutes |
3.5 |
7.02 |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
40 Minutes |
4.3 |
7.57 |
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YEAST |
| White Labs Bavarian Weizen Ale WLP351 |
75% |
| White Labs Bavarian Weizen Ale WLP351 |
75% |
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INSTRUCTIONS |
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FFS why the hell can't I add SafAle W-68 when that is what I use? Allow others to add to the list, please.
85 min MASH w/heat, not tun
@ 95°F for 10 minutes (ferulic acid)
@ 122°F for 10 minutes (prot rest)
@131°F for 15 minutes (prot rest)
@144°F for 10 minutes (amylase rest)
@155°F for 20 minutes (amylase rest)
@161°F for 20 minutes
@172°F = Mashout
60Min boil
@ 50minutes 0.5 oz Herkules (sub war if needed)
@ 45 minutes 0.5 Hallertau Mit
3638 ir 351 both yeasts work; safale = W-68 pitch @ 70°F
Let rise to 73°F ish
HEAVY fermentation -- be careful but it is, thankfully, less than a week
Condition for 2-3 weeks
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