Kvarner Emperor Penguin Hefeweizen - Weissbier

An Authentic Homebrew Recipe - by kbara92

RECIPE INFO

Bavarian Weizen
Author: kbara92 - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 75%
Calories: 171
Boil Time: 90 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.19
OG: 1.052
- - -
FG: 1.014
- - -
IBUs: 10.12 (tinseth)
- - - IBUs
Color: 3° SRM / 5.91° EBC
- - - SRM
Alcohol: 4.98%
-% - -% ABV

FERMENTABLES

fermentable / amount / ppg / l / usage
Pilsner - DE, 0 (42.9%), 38 ppg, 1 L, Mash
Wheat Malt - DE, 0 (46.9%), 37 ppg, 2 L, Mash
Rice Hulls - US, 0 (10.2%), 0 ppg, 0 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Hallertauer Mittelfrüh, 0 (Pellet), Boil, 60 Minutes, 3.8, 10.12

YEAST

yeast / attenuation
Mangrove Jack Bavarian Wheat Yeast M20, 73%

NOTES

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.

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