Attachment 'JWHEATZ.html'
Download| 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
| 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
- 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.
- Bring 3.562 gal water to 169.678 F, 3.647 gal water to 180.108 F, for upcoming infusions.
- Add 3.562 gal water at 169.678 F to mash to bring it to 154.400 F. Hold for 60.000 min.
- Add 3.647 gal water at 180.108 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Bring the wort to a boil and hold for 60.000 min.
- Put 1.000 oz Tettnang into boil for 60.000 min.
- Put 0.500 oz Saaz (Czech Republic) into boil for 20.000 min.
- Stop boiling the wort.
- 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.
- Cool wort and pitch Wyeast - Weihenstephan Weizen Ale yeast, to the primary.
- Put 0.000 tsp Yeast Nutrient into primary for 15.000 min.
- Let ferment until FG is 1.011.
- Transfer beer to secondary.
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