Weizen/Weissbier Recipe - Schneider Weisse tap 7 clone

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Schneider Weisse tap 7 clone

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All Grain
22 Liter(s)
33.6781 Liter(s)
60 min
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https://www.homebrewersassociation.org/homebrew-recipe/siebte-flasche/ Mash in at 113? F (45? C) for a 10-minute ferulic acid rest. Using direct heat or a hot-water infusion, raise the mash temperature to 122? F (50? C) for a 10-minute protein rest, and then again to 147? F (64? C) to begin saccharification. After 5 to 10 minutes, pull a thick decoction of approximately 1/3 of the mash. Keep the main mash at 147? F (64? C) while you separately step the decoction through rests of 152? F (67? C) for 10 minutes, 158? F (70? C) for 20 minutes, and finally to boiling. Boil the decoction for a few minutes—longer for more color development, shorter for less. Finally, return the decoction to the main mash and, if necessary, apply direct heat to hit mash-out at 168? F (76? C). Collect enough wort to yield 5 gallons (18.9 L) after a 90-minute boil, and boil for 90 minutes, adding hops as indicated. Pitch yeast at 62? F (17? C) and allow to free-rise to 72? F (22? C) over the course of 5 days. Leave the fermenter open until a gravity reading indicates that fermentation is at or very near completion, then seal with an airlock. Bottle condition or force carbonate to 3.5 volumes (7 g/L) of CO2. This is at or above the limit of what many standard single-use beer bottles can handle, so if bottle conditioning, be sure to use sturdy glass.


% kg fermentable ppg   L   usage  
60% 2.8947 Pale Wheat - DE 36
39% 1.9105 Pilsner - DE 38
1% 0.05 Chocolate Wheat Malt - DE 33
4.8552 kg


g variety type usage time AA   IBU  
9.842 Magnum Pellet Boil 45 minutes 12.0 12.4
10.421 Hallertauer Mittelfrüh Pellet Boil 15 minutes 4.3 2.5
20.263 g IBUs calculated using the Tinseth formula


name attenuation  
Wyeast Weihenstephan Weizen 3068 75%

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Recipe Facts

Schneider Weisse tap 7 clone
22.00 Gallons Liters
33.68 Gallons Liters  @  60  min
7.6° SRM
15.0 IBU (tinseth)
4.9% ABV
169 per 12oz
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