Bavaria

 

Brew Method: Partial Mash

Style Name: Weizen/Weissbier

Boil Time: 60 min

Batch Size: 14 liters (fermentor volume)

Boil Size: 7 liters

Boil Gravity: 1.103

Efficiency: 72% (brew house)

 

STATS:

Original Gravity: 1.051

Final Gravity: 1.014

ABV (standard): 4.93%

IBU (tinseth): 10.82

SRM (morey): 5.19

 

FERMENTABLES:

1500 g - Liquid Malt Extract - Wheat (54.5%)

600 g - German - Bohemian Pilsner (21.8%)

400 g - German - Wheat Malt (14.5%)

250 g - German - Munich Dark (9.1%)

 

HOPS:

16 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 6.77

10 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 2.1

10 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 1.96

 

MASH GUIDELINES:

1) Infusion, Temp: 44 C, Time: 5 min, Amount: 7 L, Steg 1

2) Temperature, Temp: 51 C, Time: 10 min, Amount: 7 L, Steg 2

3) Temperature, Temp: 54 C, Time: 10 min, Amount: 7 L, Steg 3

4) Temperature, Temp: 63 C, Time: 30 min, Amount: 7 L, step 4 beta amilasi

5) Temperature, Temp: 68 C, Time: 20 min, Amount: 7 L, step 5 alfa amilasi

6) Sparge, Temp: 78 C, Time: 10 min, Amount: 7 L, Step 6 utmesk

 

OTHER INGREDIENTS:

2 g - Irish Moss, Time: 15 min, Type: Fining, Use: Boil

 

YEAST:

Mangrove Jack - Bavarian Wheat Yeast

Starter: No

Form: Dry

Attenuation (avg): 73%

Flocculation: Low

Optimum Temp: 15 - 30 C

Fermentation Temp: 22 C