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Big Brew 2002 Weizen
Brewed at the Silverado Home Brew Club Big Brew 2002.
| Brewer: | Chris Knight & Greg Maloney | Email: | knight@hypergolic.com | |||||
| Beer: | Big Brew 2002 Weizen | Style: | Bavarian Weizen | |||||
| Type: | All grain | Size: | 10.0 gallons | |||||
| Color: |
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Bitterness: | 10 IBU | |||||
| OG: | 1.050 | FG: | 1.012 | |||||
| Alcohol: | 4.9% v/v (3.8% w/w) | |||||||
| Water: | Use 15 gallons de-chlorinated tap water for mash & sparge. |
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| Grain: | 9 lb. Weyermann German Wheat 8 lb. Weyermann German Pilsner 8 oz. Weyermann German Munich |
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| Mash: | 75% efficiency | |||||||
| Grist ratio: 1.3 qt/lb Heat 5.5 gallons mash water to 140°F. Add grains and maintain temperature of 133°F for 15 minute rest. Heat to 153°F and rest for 60 minutes. Add 1 lb. barley hulls to mash. Heat to 168°F and rest for 10 minutes for knockout. Transfer to lauter tun and recirculate for 20 minutes. Sparge with approximately 10.0 gallons of 168°F water to collect 12.0 gallons. |
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| Boil: | 90 minutes | SG 1.042 | 12.0 gallons | |||||
| Hops: | 1.0 oz. Hallertauer (5.5% AA, 90 min.) | |||||||
| Yeast: | White Labs WLP300 Hefeweizen Yeast. Make 1/2 gallon starter at 1.050 gravity using DME and yeast nutrient in advance. Oxygenate twice with 15 seconds pure O2 every 15 minutes. Pitch yeast and agitate carboy to mix thoroughly. |
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| Log: | Ferment in primary at 68°F for 1 week. Ferment in secondary at 68°F 1 week. |
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| Carbonation: | 4.2 volumes | Keg: 26.5 psi @ 35°F | ||||||
| Tasting: | Tasty. Needs a little more Munich for color. | |||||||
Recipe posted 07/04/02.
