Herrmann-Weiße

Bavarian Weissbier
Special double-mash procedure a'la Herrmann

Brewer:	Berliner		Email:	-
Beer:	Herrmann-Weiße		Style:	Weizen/Weissbier
Type:	All grain		Size:	25 liters
Color:	5 HCU (~4 SRM)		Bitterness:	17 IBU
OG:	1.049		FG:	1.012
Alcohol:	4.8% v/v (3.8% w/w)
Grain:	2kg German Pilsner 2kg 500g Wheat malt 500g German Munich 200g American crystal 10L
Mash:	75% efficiency
	Mash 50% of the grains in 4.5l water at 52°C, makes 43°C Rest for 20 min Add 3.5l boiling water, makes 63°C Rest for 30 min Pull 3l thick mash, rest for 10 min at 72°C, boil for 10 min Add back, makes 72°C Rest for 30 min Add 8l cold water (14°C), makes again 45°C Add the other 50% of the grains, makes 43°C Rest for 20 min Pull 7.5l thick mash, rest for 10 min at 63 and 72°C, boil for 10 min Add back, makes 63°C Rest for 30 min Pull 8l thick mash, rest for 10 min at 72°C, boil for 10 min Add back, makes 72°C Rest for 30 min
Boil:	70 minutes	SG 1.044	28 liters
Hops:	20g Tettnanger (4.0% AA, 70 min.) 20g Tettnanger (4.0% AA, 60 min.)
Yeast:	WYEAST #3068 Weihenstephan Wheat
Log:	Ferment 3-5 days at 20°C then bottle
Carbonation:	Reserve 2l wort for carbonation
Tasting:	Very fruity

Recipe posted 03/15/07.