2003-07-21 Roy's Weizen large batch
A ProMash Brewing Session Report
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Brewing Date:
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Monday July 21, 2003
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Weizen large batch
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BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
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Min OG:
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1.040
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Max OG:
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1.056
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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2
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Max Clr:
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9
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Color in SRM, Lovibond
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Batch Size (Gal):
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8.00
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Wort Size (Gal):
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8.00
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Total Grain (Lbs):
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15.25
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Anticipated OG:
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1.050
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Plato:
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12.36
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Anticipated SRM:
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3.5
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Anticipated IBU:
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17.5
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.050
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Plato:
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12.39
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.91
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by Volume:
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5.00
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From Measured Gravities.
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ADF:
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75.2
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RDF:
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62.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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70 %
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Anticipated Points From Mash:
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49.87
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Actual Points From Mash:
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50.00
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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65.6
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10.00 lbs.
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Wheat Malt
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America
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1.038
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2
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32.8
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5.00 lbs.
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Weissheimer Pilsener
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Germany
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1.038
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2
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1.6
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0.25 lbs.
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Rice Hulls
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1.000
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Hallertau Hersbrucker
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Pellet
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4.20
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17.5
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First WH
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WYeast 3068 Weihenstephan Weizen
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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15.25
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Total Water Qts:
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15.74
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Before Additional Infusions
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Total Water Gal:
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3.94
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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2
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30
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152
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149
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Infuse
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165
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15.74
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1.03
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Alpha Amylase
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2
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30
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164
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164
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Infuse
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211
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6.00
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1.43
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Mashout
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15
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10
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177
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177
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Direct
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Total Water Qts:
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21.74
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After Additional Infusions
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Total Water Gal:
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5.43
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After Additional Infusions
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Total Mash Volume Gal:
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6.65
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Starter
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Amount Pitched:
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1200 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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74 degrees F
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Original Gravity:
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1.050 SG
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12.39
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday August 03, 2003
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Desired Carbonation Level:
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2.70 Volumes CO2
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Fermentation Temperature:
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74 F
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Amount In Bottles:
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3.50 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.59 Oz
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Amount of Liquid Added:
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0.14 Gal
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Amount Kegged:
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3.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.08 Oz
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Amount of Liquid Added:
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0.14 Gal
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OG 1.060 before dilution, the 1.050 is an estimate
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Not bad though not very much "Weizen" flavor. Perhaps I should use a protein rest to produce the amino acid precursors.
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