Hefðbundinn Weizen með 50/50 hveiti/pils og WY3068.
Mun henda gerinu við 13°C og gerja við 17°C.
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Weiss Ass (Batch 1) - German Wheat Weizin/Weissbier (15A)
Brewer: Sigurður Guðbrandsson
Original Recipe by:
Information link:
Equipment, Efficiencies and Losses
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Equipment: 62,83 Litres Kettle with a diameter of 40 cm (Evaporation Rate:6 l/Hr)
Efficiencies: 75% Efficiency into Kettle (EIK) and 64,3% Efficiency into Fermentor (EIF)
Kettle to Fermentor Losses = 4,15 Litres - Fermentor to Packaging Losses = 1,85 Litres
Gravities and Volumes
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Total liquor (water) = 41,77 Litres
Volume of Mash (assuming a full-volume BIAB) = 46,77 Litres
Pre-Boil Volume and Pre-Boil Gravity = 39,36 Litres at 1,039
End of Boil Volume (before chilling) and End of Boil Gravity (or OG) = 30,36 Litres at 1,05
Volume into Fermentor and Original Gravity (OG) = 25 Litres at 1,05
Volume into Packaging (Bottles/Keg) and Final Gravity (FG) = 23,15 Litres at 1,012
Mashing and Boiling
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Single Infusion Mash at 66˚C for 90 minutes.
Boil for 90 minutes.
Mashing Instructions: 15 mins at 50°C. Raise to 68°C over the next 15 minutes and hold for 60
The Grain Bill (Original Gravity 1,05)
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3165,04 g or 50% Pilsner
3165,04 g or 50% Malted Wheat
The Hop Bill (BBTinseth IBU's - 13,5)
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25,31 g or 9,12 IBU's Hallertau Hallertauer Gold Pellets (4%) at 60mins.
25,32 g or 4,41 IBU's Hallertau Hallertauer Gold Pellets (4%) at 15mins.
Miscellaneous
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Miscellaneous Notes:
Yeast, Fermentation, Carbonation and Conditioning Details (ABV = 4,91%)
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Yeast Choices: WY 3068
Ferment for 1 week at 17 ˚Celsius
Bulk prime with 166,38Grams of Table Sugar
Carbonate at 20˚Celsius for 3 weeks or Crash Chill at 0˚Celsius for and then transfer to keg.
Carbonate to 3 Volumes CO2.
This beer is best consumed between and after carbonation.
Serving Temperature: 0˚C
Fermentation notes: Raise fermentation temperature to 22°C at the last third of the fermentation
Special Recipe Notes or Instructions
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