Kvarner Emperor Penguin Hefeweizen - Weissbier |
RECIPE INFO |
|
by kbara92
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 90 Minutes
|
|
|
Efficiency: 75%
|
|
OG: 1.052 |
|
FG: 1.014 |
|
ABV: 4.98%
|
|
|
Bitterness: 10.12 (tinseth)
|
|
IBU/OG: 0.19 |
|
Color: 3° SRM
|
|
Calories: 4.98 per 330ml
|
|
|
|
Bavarian Weizen |
|
|
FERMENTABLES |
| 42.9% |
0 |
Pilsner - DE |
38 |
1 |
Mash |
| 46.9% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
| 10.2% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
|
HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
3.8 |
10.12 |
|
YEAST |
| Mangrove Jack Bavarian Wheat Yeast M20 |
73% |
|
INSTRUCTIONS |
|
Mash at 66°C for 60 minutes with 14l of water. Infuse with boiling water for mashout at 76°C. (Water treatment acc to excel table).
Sparge with 18l of water at 77°C until you collect 26l of wort at gravity of cca 1.038.
Boil for 90 minutes, add hops for last 60 minutes.
Chill the wort rapidly to 17°C and rack to fermenter.
Aerate the wort and pitch yeast. (If using liquid yeast, use 1 package in 1.3l starter).
Ferment for 10 days at 17°C.
Add priming sugar to achieve 2.5 to 3 vol CO2 and bottle.
*If using liquid yeast use WLP300 Hefeweizen Ale Yeast. Or substitute for Lallemand Munich Classic, Fermentis SafBrew WB-06.
|