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Weissbier
4.9% / 12.4 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.66% efficiency
Batch Volume: 27 L
Boil Time: 70 min
Mash Water: 27.58 L
Sparge Water: 9.16 L
Total Water: 36.74 L
Boil Volume: 33.37 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.050
Final Gravity (Adv): 1.013
IBU (Tinseth): 12
BU/GU: 0.24
Color: 4.4 SRM
Mash
Temperature — 45 °C — 60 min
Decoction — 72 °C — 20 min
Decoction — 95 °C — 20 min
Temperature — 55 °C — 20 min
Temperature — 65 °C — 40 min
Decoction — 72 °C — 20 min
Decoction — 95 °C — 15 min
Temperature — 72 °C — 5 min
Temperature — 75 °C — 5 min
Malts (5.88 kg)
3.52 kg (59.9%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.18 kg (20.1%) — Weyermann Munich I — Grain — 7.6 SRM
1.18 kg (20.1%) — Weyermann Pilsner — Grain — 1.7 SRM
Hops (8 g)
8 g (12 IBU) — Polaris 15% — Boil — 70 min
Miscs
1 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.9 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2.1 g — Epsom Salt (MgSO4) — Mash
0.2 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP300 Hefeweizen Ale 76%
Fermentation
Primary — 19 °C — 1 days
Primary — 20 °C — 4 days
Primary — 21 °C — 4 days
Primary — 5 °C — 14 days
Primary — 0 °C — 2 days
Carbonation: 2.9 CO2-vol
Water Profile
Ca2+
75Mg2+
13Na+
49Cl-
51SO42-
25HCO3-
41
