 |
 |
 |
 |
 |
 |
 |
Bread-Basket Weizen
| Brewer: | Green Card Brewery | Email: | rpviking@yahoo.com | |||||
| Beer: | Bread-Basket Weizen | Style: | Weizen/Weissbier | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
|
Bitterness: | 14 IBU | |||||
| OG: | 1.046 | FG: | 1.011 | |||||
| Alcohol: | 4.6% v/v (3.6% w/w) | |||||||
| Water: | Use Sparkletts Crystal Fresh straight out of the 5 gallon jugs. For this recipe, I added 1/2 tsp gypsum and 1/4 tsp Danish Sea Salt to the boil. Crystal Fresh has some minerals in it, but is still very soft. | |||||||
| Grain: | 8 oz. Belgian pale 1 lb. Wheat malt 12 oz. Belgian aromatic 4 oz. Dextrine malt (Cara-Pils) 8.25 oz. Honey-Puffed Kashi |
|||||||
| Mash: | 65% efficiency | |||||||
| I did a partial mash with extract added during the boil. Since the grist was largely wheat, I decided to do a single decoction mash. 3 gallons water to 3lbs grain. During the decoction process, the main mash was held at 150°, but I also threw in a handful of whole-wheat flour (I like my weizens cloudy!). Dough in: 100° Protein rest: 122° for 40 minutes Decoction: 1/3 mash rest at 158° for 15 minutes Then boiled for 30 minutes and returned to main mash. 1st Sacch: 147° for 15 minutes 2nd Sacch: 158° for 15 minutes Mash-out: 170° for 5 minutes Sparge: 170° (2 gallons) |
||||||||
| Boil: | 90 minutes | SG 1.064 | 4 gallons | |||||
| 5 lb. Wheat extract | ||||||||
| Total boil volume was 4 gallons. Added the extract at the beginning. Brought to a boil and skimmed scum for the first 30 minutes, then added bittering hops. Also added 1 tsp Super-food and 1/2 tsp Irish Moss at 20 minutes. Used whole hops in a hop-bag (fresh, 2002 harvest hops!). | ||||||||
| Hops: | 1.25 oz. Hallertauer (4.0% AA, 60 min.) .25 oz. Hallertauer (4.0% AA, 30 min.) .25 oz. Hallertauer (in mash) (aroma) |
|||||||
| Yeast: | Used White Labs 300 Hefeweizen pitchable tube. Pint starter the day before. Pitched at 74° after 60 seconds of pure O2 aeration. | |||||||
| Log: | Chilled with immersion chiller. The 4 gal. of wort was siphoned into a 6.5 gal carboy with 1.5 gallons of Crystal-Fresh. Fermentation began in about 4 hours. Brewery ambient temp was 70°. Thick krausen which disappeared by the 5th day. Racked to secondary on the 6th day. Will bottle when grav stabilizes (probably in two or three days). OG: 1.057 TFG: 1.011 |
|||||||
| Carbonation: | Primed with 250g Brewer's Sugar and bottled. | |||||||
Recipe posted 12/10/02.
