Weissbier Recipe - weizenbier

Recipe Info

Recipe Image

weizenbier

by on
All Grain
25 Liter(s)
27.6 Liter(s)
55 min
75%
weizenbier my cousin Filippi

Fermentables

46% - Pale Wheat - CA
2.5
36
2
Mash
4% - Munich - UK
0.2
37
9
Mash
4% - Carapils - DE
0.2
33
2
Mash
46% - Pilsen - UK
2.5
36
1
Mash

Hops

Perle
10
Pellet
Boil
5 min(s)
8.3
1.7
Hersbrucker
10
Pellet
Boil
15 min(s)
14.5
7.4

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

No other stuff in this recipe

Mash Steps

Protein Rest
Direct Heat
40
15 min
Protein Rest
Direct Heat
45
15 min
Protein Rest
Direct Heat
50
15 min
Saccharification Rest
Direct Heat
67
45 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
The yeast used was not the WB-06 but the M27. The O.G stay in
2.
The initial density was in 1047
3.
It was added a tablet of whirlfloc at five minutes.
4.
The initial density was 1047. After 10 days, the final density is 1015. The parameters of the BJCP pair Wenzebier is OG = 1044-1052, and FG is 1010-1014.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

weizenbier
Weissbier
  • 25.00 Gallons Liters Batch Size
  • 27.60 Gallons Liters Boil Size
  • 55  min Boil Time
  • 1.049 OG
  • 1.007 FG
  • 9.1 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 3.4° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 159 per 12oz Calories
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