Buffelweizen - Weissbier

Recipe Info
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Buffelweizen

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
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Quick Weizen for the float trip. I'm using a Danstar Munich Classic yeast which is supposedly the famous Weihenstephan Stain used in Germany. I'm looking for that classic flavor and will start fermentation around 64 and raise it gradually to 68 to 70 at the end of active fermentation. Hops change based on what's on hand or what I'm looking to add the beer. Sometimes I add a late addition if I want a little hop flavor.

Fermentables
% lb fermentable ppg   L   usage  
44% 5 White Wheat (US) 40
2°		 Mash
36% 4 2-Row (US) 37
1°		 Mash
18% 2 Flaked Wheat 34
2°		 Mash
2% 0.25 Acidulated Malt (DE) 27
3°		 Mash
11.25 lb

Hops
oz variety type usage time AA   IBU  
0.75 Perle Pellet Boil 60 minutes 7.8 18.1
0.75 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
0.75 Perle Pellet 7.8
0.75 oz  

Yeast
name attenuation  
Danstar Munich Classic 77%
 

Other Stuff
amount unit name usage
0.5 tsp Yeast Nutrient Boil
 

Mash Steps
type heat temp °F time
Saccharification Rest Direct Heat 149 60 minutes
 

Special Instructions
This recipe does not have any special instructions.

Recipe Facts

Buffelweizen
Weissbier
6.00 Gallons Liters
7.00 Gallons Liters  @  60  min
1.053
1.012
3.3° SRM
75%
18.1 IBU (tinseth)
0.34
5.2% ABV
176 per 12oz
Beer Xml How are these calculations made?