JWHEATZ - Weizen/Weissbier (15A)

Brewer	Justin Hittner
Date	04/21/2011

Batch Size	5.000 gal	Boil Size	5.724 gal
Boil Time	60.000 min	Efficiency	65%
OG	1.046	FG	1.011
ABV	4.5%	Bitterness	17.7 IBU (Tinseth)
Color	4.6 srm (Morey)	Calories (per 12 oz.)	151

Fermentables

Total grain: 10.500 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Wheat Malt, Ger	Grain	4.750 lb	Yes	No	84%	2.0 srm
Pale Malt (6 Row) US	Grain	3.750 lb	Yes	No	76%	2.0 srm
Munich Malt	Grain	16.000 oz	Yes	No	80%	9.0 srm
Rice Hulls	Adjunct	16.000 oz	Yes	No	0%	0.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Tettnang	3.5%	1.000 oz	Boil	60.000 min	Pellet	12.8
Saaz (Czech Republic)	4.5%	0.500 oz	Boil	20.000 min	Pellet	5.0

Misc

Name	Type	Use	Amount	Time
Yeast Nutrient	Other	Primary	0.000 tsp	15.000 min

Yeast

Name	Type	Form	Amount	Stage
Wyeast - Weihenstephan Weizen	Ale	Liquid	0.528 cup	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	3.562 gal	169.678 F	154.400 F	60.000 min
Final Batch Sparge	Infusion	3.647 gal	180.108 F	165.200 F	15.000 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.