Old Bavarian Dunkles Weissbier
Specifics
General Information
Method: Partial Mash
Source: Morph of a Beer Smith Sample Recipe
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.75 pounds LME - Wheat 30% of grist
7.75 pounds LME - Amber 62% of grist
1.00 pounds DME - Dark 8% of grist
12.50 pounds Total Extract Weight 100% of grist
Adjuncts
0.50 pounds Flaked Barley  
Reference
Hops
0.50 ounces 7.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3.9 AAUs
0.50 ounces 7.7% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
3.9 AAUs
0.50 ounces 7.7% Pellets @ 15 minutes
Type: Aroma
Use: Boil
3.9 AAUs
0.50 ounces 7.7% Pellets @ 10 minutes
Type: Aroma
Use: Aroma
3.9 AAUs
2.00 ounces Total Hop Weight 15.4 AAUs
Reference
Yeast
Wyeast Labs Weihenstephan Weizen (#3068)  — Liquid — 125 ml package with 4 cup
Procedure

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full BodyTotal Grain Weight: 8.50 lb
Sparge Water: 10.36 qtGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 minSaccharificationAdd 10.63 qt of water at 170.5 F158.0 F
10 minMash OutHeat to 168.0 F over 10 min168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.6
Pressure/Weight: 25.1 PSICarbonation Used: -
Keg/Bottling Temperature: 61.0 FAge for: 28.0 days
Storage Temperature: 60.0 F 

Cool wort to 56 degrees F and ferment at 68 degrees F for three days or until attenuation appears complete. Smooth, malty, fruity and phenolic balance. Server at 49 F.

Fermentation
Primary: 3 days @ 65° F
Secondary: 14 days @ 65° F
Age: 14 days @ 65° F
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