Home Brew Forum

Just mashed this in... doing a single infusion and no decoction this time to see if it makes a difference. Added a little extra munich & caramunich to compensate. Also going to ferment a little warmer, 20C this time instead of 19C. Brewing to take to a party in two weeks time... it's a wheat so it should be ready

Weißbier #2
Weizen/Weissbier

Type: All Grain
Date: 12/09/2008
Batch Size: 11.50 gal
Boil Size: 13.61 gal
Boil Time: 80 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
5.60 kg Wheat Malt, Ger (3.9 EBC) Grain 57.14 %
3.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 30.61 %
1.00 kg Munich Malt (17.7 EBC) Grain 10.20 %
0.20 kg Caramunich Malt (110.3 EBC) Grain 2.04 %
45.00 gm Hallertauer, New Zealand [7.20 %] (60 min) Hops 16.5 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Beer Profile

Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.21 %
Bitterness: 16.5 IBU Calories: 231 cal/pint
Est Color: 11.3 EBC

Mash Profile

My Mash Step Time Name Description Step Temp
60 min Step Add 24.50 L of water at 73.8 C 67.0 C

I have planned to do a Hefe again soon, nice recipe. I really like the WLP300 yeast

Enjoy your brew.

Out of curiosity, why an 11.5gal brew length? Does that fit a standard keg size or something?

10 gallons to split between two kegs, 1.5 gallons to take into account kettle deadspace, hop absorption, etc. Just so I get a full two kegs.