Hefe Weizen #2 âéåøà

All grain version on my previous extract HefeWeizen
Brewed useing the BIAB method

Brewer:	Noam - Modiin		Email:	shibolet.brewery@gmail.com
Beer:	Hefe Weizen #2 âéåøà		Style:	Weizen/Weissbier
Type:	All grain		Size:	23 liters
Color:	4 HCU (~4 SRM)		Bitterness:	15 IBU
OG:	1.053		FG:	1.014
Alcohol:	5.0% v/v (4.0% w/w)
Water:	No Water Treatment
Grain:	2.6kg Muntons Pilsner Malt 2.6kg Muntons Wheat 300g Munich Malt
Mash:	70% efficiency
	Use a step mash: Raise the temperature to 51° C and hold or 15 min. Raise the temperature to 64.5° C and hold 15 min. Raise the temperature to 68° C and hold for 35 min. Raise the temperature to 77° C and mash out
Boil:	60 minutes	SG 1.042	29 liters
Hops:	30g Hallertauer Mittelfruh (4.8% AA, 60 min.)
Yeast:	Danstar "Munich" wheat beer yeast
Log:	ended up with a much higher efficiency than expected. more like 82%. which brought the OG to 1057 and the final ABV to 5.8%. a bit high for a Weizen. will do better next time. the volume into the fermentor was 20L. after bottling i counted only 16.66 liters. I lost a lot to trub and yeast cake. i also added to much priming sugar (as i calculated for 20L), hope they don't explode on me.
Carbonation:	3.0 volumes	Corn Sugar: 172g for 20 liters @ 20°C
	make sure your bottles can take the pressure!

Recipe posted 03/09/10.