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Altstetter Weizen
B.U.Z.Z.s Award Winning, Greg Alstetter's Weizen recipe.
Original Gravity 1.049
Final Gravity 1.013.
| Brewer: | Tad Britt | Email: | John.T.Britt@erdc.usace.army.mil | |||||
| Beer: | Altstetter Weizen | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 7 gallons | |||||
| Color: |
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Bitterness: | 13 IBU | |||||
| OG: | 1.049 | FG: | 1.013 | |||||
| Alcohol: | 4.6% v/v (3.6% w/w) | |||||||
| Water: | Filtered all water 0.5 ml 88% lactic Acid to Sparge and Mash Tuns 1 tsp. Gypsum to Mash after heating Irish Moss 15 minutes before end |
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| Grain: | 5.95 lb. German Pilsner 5.95 lb. Raw wheat |
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| Mash: | 80% efficiency | |||||||
| Mash-in @ 130°F. Protein rest @ 122°F. for 30 minutes. Raise temperature to 153° F. and hold until starch conversion (+/- 60 minutes). Mash-out @ 169° F. for 10 minutes. Sparge to collect 8.5 gallons wort. |
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| Boil: | 75 minutes | SG 1.040 | 8.5 gallons | |||||
| Bring to a boil for 15 minutes. Add 1.54 oz. Hallertauer hops (2.8%). Boil for 30 minutes. Add .77 oz Hallertauer hops (2.8%). Boil 15 minutes. Add Irish Moss. Boil for final 15 minutes. |
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| Hops: | 1.54 oz. Hallertauer (2.8% AA, 60 min.) 0.77 oz. Hallertauer (2.8% AA, 15 min.) |
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| Yeast: | WL#3000 Hefeweizen. Started w/ 1000 ml DME. Pitch Yeast to Primary fermenter 14 days @ 65°F. Transfered to Secondary fermenter for additional 14 days @ 65°F. |
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| Log: | Brewed 14 March 2004. |
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| Carbonation: | 28.4 psi @ 40°F. | |||||||
Recipe posted 03/14/04.
