27 April 2013

Weizenbier

71% Efficiency
OG: 1.052
FG: 1.010
ABV: 5.5%
est. IBU: 15
est. SRM: 4.1
Mash: Decoction schedule. Dough in @ 45 C (113 F), infusion to 55 C (131 F), decoction to 65.6 C (150 F), decoction to 70 C (158 F), thin decoction to 76.7 C (170 F).

MALT
3 Kg (6 lbs 10 oz) – Wheat Malt
2 Kg (4 lbs 6.5 oz) – Pilsner Malt
Rice Hulls – added to mash to aid lautering.

HOPS
24 g (0.8 oz) – Hallertauer (4%) – 60 mins

YEAST
Wyeast 3068 – Weihenstephan Weizen
Small starter on stir plate to activate.

FERMENTATION
3 Weeks @ 17.5 C (63.5 F)
Kegged

NOTES

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