Le Patronweizen Brew Session

Brew Session Info

11/26/2018
(Include any important notes from brew day until tasting)

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 the temp down to 165F, so that's where it sat for 15 minutes. 11/28 - the Stefon yeast refuses to start. I tried putting the heat wrap to it to spur something and still nothing. So, I purchased a packet of WB-06 and threw that in there. After 8 hours, the airlock is bubbling rapidly and fermentation is finally going strong. 12/7 - bottling today. Priming sugar is 130g of dextrose. Pulled 1.009 on the pycnometer. Tastes like a straightforward wheat beer, which is a little disappointing.

Water Infusion

Brew Session Specific

5.5 lb kg
65 °FC
113 °FC
2 qt/lbl/kg
60 min.
3.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

6.09 gals liters
3.19 gals liters
3.00 gals liters
117.40 °FC
117.40 °FC
2.17 gals liters
3.09 gals liters
5.20 gals liters

Mash / Boil

Mash

5.4 PH
113 °FC
149 °FC
75 minutes

Boil

1.039 1.044 (estimated)
5 gallons liters 5.20 (gallonsliters estimated)
30 minutes minutes (30 minutes estimated)
4.25 gals liters

Gravity Estimates

Based on boiling 5.00 gallonsliters at 1.039 for 30 minutes, this will decrease your wort by 0.50 gallonsliters, bringing your after boil OG to 1.043.

You wanted an OG of 1.049. It looks like it will be under.

Fermentation

4 gallons liters 4.00 (gallonsliters estimated)
1.049 (1.049 predicted)
1.009 (1.009 predicted)

Conditioning

12/7/2018
10
Dextrose
4.59 oz g

Tasting Notes (2)

CheeseNips

Tasted on 1/12/2019 by CheeseNips

Notes:

Same pour characteristics and aroma as last time. In general, the flavor is the same in that it is a lemon pound cake sort of flavor, yet it's a bit more intense than in the past such that I am really enjoying it; I'd almost describe the flavor as zesty. The body and nucleation sharpness are the same. Overall, the intensity of the flavor is really appealing in this beer and it has gotten better to the extent that I think it is a 5 star beer. I am not sure what I would change in this to make a better wheat beer as I certainly haven't had a superior commercial example.

CheeseNips

Tasted on 12/18/2018 by CheeseNips

Notes:

Pours 3 fingers of foam, a strong yellow, almost gold in color. Aroma is dominated by a clove and banana phenolic. Flavor follows the nose yet there is also a honey, sweet bread characteristic that is quite good, though the flavor isn't entirely profound, very fleeting; if I search for it, there is a definite twinge of bitterness on the back end. Body is medium and the nucleation sharpness is pronounced. Overall, this is a stereotypical wheat beer, nothing that great. I'd like more flavor out of this one, by which I mean bolder flavor. 3 stars.

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
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