Batch Size5.000 galBoil Size5.724 gal
Boil Time60.000 minEfficiency65%
OG1.046FG1.011
ABV4.5%Bitterness17.7 IBU (Tinseth)
Color4.6 srm (Morey)Calories (per 12 oz.)151

Fermentables

Total grain: 10.500 lb
NameTypeAmountMashedLateYieldColor
Wheat Malt, GerGrain4.750 lbYesNo84%2.0 srm
Pale Malt (6 Row) USGrain3.750 lbYesNo76%2.0 srm
Munich MaltGrain16.000 ozYesNo80%9.0 srm
Rice HullsAdjunct16.000 ozYesNo0%0.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Tettnang3.5%1.000 ozBoil60.000 minPellet12.8
Saaz (Czech Republic)4.5%0.500 ozBoil20.000 minPellet5.0

Misc

NameTypeUseAmountTime
Yeast NutrientOtherPrimary0.000 tsp15.000 min

Yeast

NameTypeFormAmountStage
Wyeast - Weihenstephan WeizenAleLiquid0.528 cupPrimary

Mash

NameTypeAmountTempTarget TempTime
Conversion Step, 68C Infusion3.562 gal169.678 F154.400 F60.000 min
Final Batch SpargeInfusion3.647 gal180.108 F165.200 F15.000 min

Notes

Preboil = 1.050/5gal, Postboil = 1.058/4.25gal Added 1 gal = 5.25gal @ 1.046 (actual eff around 70%)

Instructions

  1. Add 4.750 lb Wheat Malt, Ger, 3.750 lb Pale Malt (6 Row) US, 16.000 oz Munich Malt, 16.000 oz Rice Hulls, to the mash tun.
  2. Bring 3.562 gal water to 169.678 F, 3.647 gal water to 180.108 F, for upcoming infusions.
  3. Add 3.562 gal water at 169.678 F to mash to bring it to 154.400 F. Hold for 60.000 min.
  4. Add 3.647 gal water at 180.108 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.000 oz Tettnang into boil for 60.000 min.
  7. Put 0.500 oz Saaz (Czech Republic) into boil for 20.000 min.
  8. Stop boiling the wort.
  9. You should have 5.251 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 5.000 gal.
  10. Cool wort and pitch Wyeast - Weihenstephan Weizen Ale yeast, to the primary.
  11. Put 0.000 tsp Yeast Nutrient into primary for 15.000 min.
  12. Let ferment until FG is 1.011.
  13. Transfer beer to secondary.