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    Weizen OC: Mash Ingredients

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    LB
    This document provides instructions for brewing a 21 liter batch of Weizen/Weissbier beer. It includes a list of ingredients including wheat malt, pilsner malt, and caramel/crystal malt. The mashing process involves a 60 minute mash at 66.7C followed by a 10 minute mash out at 75.6C. Hallertauer and Saaz hops are added during the 60 minute and 20 minute boil respectively. Fermentation occurs with Blanche Ale yeast over 4 days of primary and 10 days of secondary fermentation. The beer is then carbonated and aged for 30 days before drinking.

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    Weizen OC: Mash Ingredients

    Uploaded by

    LB
    20 views1 page
    This document provides instructions for brewing a 21 liter batch of Weizen/Weissbier beer. It includes a list of ingredients including wheat malt, pilsner malt, and caramel/crystal malt. The mashing process involves a 60 minute mash at 66.7C followed by a 10 minute mash out at 75.6C. Hallertauer and Saaz hops are added during the 60 minute and 20 minute boil respectively. Fermentation occurs with Blanche Ale yeast over 4 days of primary and 10 days of secondary fermentation. The beer is then carbonated and aged for 30 days before drinking.

    Original Description:

    receita

    Original Title

    Weizen

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    This document provides instructions for brewing a 21 liter batch of Weizen/Weissbier beer. It includes a list of ingredients including wheat malt, pilsner malt, and caramel/crystal malt. The mashing process involves a 60 minute mash at 66.7C followed by a 10 minute mash out at 75.6C. Hallertauer and Saaz hops are added during the 60 minute and 20 minute boil respectively. Fermentation occurs with Blanche Ale yeast over 4 days of primary and 10 days of secondary fermentation. The beer is then carbonated and aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views1 page

    Weizen OC: Mash Ingredients

    Uploaded by

    LB
    This document provides instructions for brewing a 21 liter batch of Weizen/Weissbier beer. It includes a list of ingredients including wheat malt, pilsner malt, and caramel/crystal malt. The mashing process involves a 60 minute mash at 66.7C followed by a 10 minute mash out at 75.6C. Hallertauer and Saaz hops are added during the 60 minute and 20 minute boil respectively. Fermentation occurs with Blanche Ale yeast over 4 days of primary and 10 days of secondary fermentation. The beer is then carbonated and aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Weizen OC

    Weizen/Weissbier (15 A)
    Type: All Grain Date: 23 Jan 2013
    Batch Size: 21,00 l Brewer: Oficina da Cerveja
    Boil Size: 25,86 l Asst Brewer:
    Boil Time: 65 min Equipment: Equipamento 20 litros
    End of Boil Vol: 22,85 l Efficiency: 72,00 %
    Final Bottling Vol: 20,00 l Est Mash Efficiency: 76,8 %
    Fermentation: Ale, Two Stage Taste Rating: 30,0
    Taste Notes:
    Prepare for Brewing
    ◯ Clean and Prepare Brewing Equipment
    ◯ Total Water Needed: 28,73 l

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU
    2,50 kg Wheat Malt, Bel (3,9 EBC) Grain 1 53,2 %
    2,00 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 2 42,6 %
    0,20 kg Caramel/Crystal Malt - 20L (39,4 EBC) Grain 3 4,3 %

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 12,26 l of water at 73,1 C 66,7 C 60 min
    Mash Out Add 6,86 l of water at 93,7 C 75,6 C 10 min

    ◯ Fly sparge with 9,61 l water at 75,6 C


    ◯ Add water to achieve boil volume of 25,86 l
    ◯ Estimated pre-boil gravity is 1,043 SG

    Boil Ingredients
    Amt Name Type # %/IBU
    20,00 g Hallertauer Hersbrucker [4,00 %] - Boil 60,0 min Hop 4 9,6 IBUs
    15,00 g Saaz [4,00 %] - Boil 20,0 min Hop 5 4,4 IBUs

    ◯ Estimated Post Boil Vol: 22,85 l and Est Post Boil Gravity: 1,049 SG

    Cool and Transfer Wort


    ◯ Cool wort to fermentation temperature
    ◯ Transfer wort to fermenter
    ◯ Add water if needed to achieve final volume of 21,00 l

    Pitch Yeast and Measure Gravity and Volume


    Fermentation Ingredients
    Amt Name Type # %/IBU
    1,0 pkg Blanche Ale Yeast (Brewferm #Y015) [50,28 ml] Yeast 6 -

    ◯ Measure Actual Original Gravity _______ (Target: 1,049 SG)


    ◯ Measure Actual Batch Volume _______ (Target: 21,00 l)
    ◯ Add water if needed to achieve final volume of 21,00 l

    Fermentation
    ◯ 23 Jan 2013 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
    ◯ 27 Jan 2013 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)

    Dry Hop and Bottle/Keg


    ◯ Measure Final Gravity: _________ (Estimate: 1,012 SG)
    ◯ Date Bottled/Kegged: 06 Feb 2013 - Carbonation: Bottle with 107,04 g Table Sugar
    ◯ Age beer for 30,00 days at 18,3 C
    ◯ 08 Mar 2013 - Drink and enjoy!

    Notes

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