This recipe has been brewed 1 time(s)
Brew Session: Le Patronweizen
CheeseNips
11/26/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Do not aerate. Pitch 125mL of slurry.First runnings are 1.042 and I lost a little over 0.25 gallons of liquid in the grain. Due to what I thought was worse efficiency than expected, and wanting to save time, I added 0.5lb of DME to hasten the boil. I think the Viking malt is not as well modified as many American grains and benefits greatly from step mashes as my efficiency was on target with the mash schedule that I used.During the whirlpool, only 30 seconds of the immersion chilling took ...
Recipe Facts
Le Patronweizen
Weissbier
- 4.00 Gallons Liters Batch Size
- 5.00 Gallons Liters Boil Size
- 30 min Boil Time
- 1.049 OG
- 1.009 FG
- 12.6 IBU (tinseth) Bitterness
- 0.26 BG:GU
- 4.4° SRM Color
- 86% Efficiency
- 5.2% ABV Alcohol
- 161 per 12oz Calories
