Lou's Brews Hefeweizen
|
BJCP Style and Style Guidelines |
17-A Wheat Beer, Bavarian Weizen
|
Min OG: |
1.040 |
Max OG: |
1.056 |
|
|
Min IBU: |
10 |
Max IBU: |
20 |
|
|
Min Clr: |
2 |
Max Clr: |
9 |
Color in SRM, Lovibond |
|
Batch Size (Gal): |
10.00 |
Wort Size (Gal): |
10.00 |
|
Total Grain (Lbs): |
19.00 |
|
|
|
Anticipated OG: |
1.054 |
Plato: |
13.28 |
|
Anticipated SRM: |
3.5 |
|
|
|
Anticipated IBU: |
17.3 |
|
|
|
Brewhouse Efficiency: |
75 |
% |
|
|
Wort Boil Time: |
75 |
Minutes |
|
|
% |
Amount |
Name |
Origin |
Potential |
SRM |
|
57.9 |
11.00 lbs. |
Wheat Malt |
Germany |
1.039 |
2 |
|
42.1 |
8.00 lbs. |
Pale Malt(2-row) |
America |
1.036 |
2 |
Potential represented as SG per pound per gallon.
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
1.50 oz. |
Czech Saaz |
Whole
|
3.50 |
12.3 |
75 min |
|
1.00 oz. |
Hallertau Northern Brewer |
Whole
|
8.50 |
5.0 |
15 min |
White Labs WLP320 American Hefeweizen Ale
|
Mash Type: |
Single Step |
|
|
Grain Lbs: |
19.00 |
|
|
Water Qts: |
23.75 |
Before Additional Infusions |
|
Water Gal: |
5.94 |
Before Additional Infusions |
|
Qts Water Per Lbs Grain: |
1.25 |
Before Additional Infusions |
|
Rest |
Temp |
Time |
|
Saccharification Rest: |
152 |
60 Min |
|
Mash-out Rest: |
170 |
10 Min |
|
Sparge: |
170 |
45 Min |
Total Mash Volume Gal: 7.46 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
Ferment at 62' to 67'
Cold condition for at least five days after carbonation |
Generated with ProMash Brewing Software |
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