Weihenstephaner - Try 02 20240524 - Weissbier |
RECIPE INFO |
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by wshank
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.056 |
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FG: 1.014 |
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ABV: 5.5%
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Bitterness: 14.16 (tinseth)
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IBU/OG: 0.25 |
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Color: 3.5° SRM
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Calories: 5.5 per 330ml
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I like Weihenstephaner and want ot try to get something close. I plan a Ferulic acid rest (112 F), thus the longer mash time. |
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FERMENTABLES |
| 69.6% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
| 26.1% |
0 |
Pilsner - DE |
38 |
1 |
Mash |
| 4.3% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
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HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
2.9 |
5.51 |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
10 Minutes |
2.9 |
2 |
| 0 |
Sterling |
Pellet |
Boil |
60 Minutes |
7 |
6.65 |
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YEAST |
| Wyeast Weihenstephan Weizen 3068 |
75% |
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INSTRUCTIONS |
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112 F for 60 min: Ferulic Rest
150 F for 60 min: slightly lower than normal to accent banana
Ferment 70 F a couple days and then increase a degree or two for (hopefully) banana notes
Step Step Name Target Temp (F) Infusion Needed Quarts / Pound
1. Ferulic acid rest 112.0 9.78 Quarts @ 122.4 (F) 0.85
2. Mash 150 7.4 Quarts @ boiling 1.49
3. Mash Out 163 5.2 Quarts @ boiling 1.94
4. Rinse 173 6.3 Quarts @ boiling 2.49
Total Water: 7.17 Gallons
F-up: didn't realize my Hallertauer Mittlelfruh was only 2.9%AA - didn't have enough to make 14 IBU, so added 0.25 Sterling (closest non high AA I had) to bump the IBU to desired range, else would have been down in the 8-10 IBU range - oooopps).
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