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powers first American Wheat All-grain
Color
Stats
OG1.054
FG1.010
IBU20
ABV5.70 %
SRM3
BJCP Style
17A. Wheat Beer, Bavarian Weizen
Description
Submitted by pdean50 on 09-Mar-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 6.50 gallons
Boil Time 90 minutes
Batch Size 5.50 gallons
Yeast American Hefeweizen WLP320 (75% app. attenuation)
Primary Fermentation 7
Secondary Fermentation 3
Other Fermentation
Procedure Want to mash in he grains at a single infusion of 152 F until the enzymatic rest ends. At that time add nearly boiling water to gain a temperature of 168 F. Sparge slowly with 170 F water until you get 6.5 gal. of H2O or a SG of 1.004. You want to have a grist ratio of 3:1 or 1.5 qt H2O/1 lb. grain volume for mash. Boil time is for 90 min.. After the first 30 min add the buttering hops. Add the irish moss and other finings with 15 min. left in the boil. At flameout add the other hops. let sit for 10 min. Rapidly cool the wort then let the break material settle out. After settle out is over errata the wort your way. After cooling the wort to 65 F pitch yeast and wait for the magic to happened.
  Style Comparison
  Low   High
OG 1.040 1.054 1.056
FG 1.010 1.010 1.014
IBU 10 20 20
SRM 2 3 9
ABV 4.3 5.70 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
50.3 % 5.32 Wheat Malt 28.3 1.7
24.9 % 2.63 American Two-row Pale 13.3 1.8
24.9 % 2.63 British Pilsener 12.9 1.8
  10.58     54.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
30.8 % 1.00 Willamette Pellet 5.5 5.5 60 0.264 19.8
30.8 % 1.00 Centennial Pellet 10.5 10.5 0 0.000 0.0
38.5 % 1.25 Willamette Pellet 5.5 6.9 0 0.000 0.0
  3.25               20.0