January 21, 2012
AG#31 – Rauchweizen
A smoked Hefeweizen. Based on the recipe in Smoked Beers.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.045 SG |
Expected OG: |
1.052 SG |
| Expected FG: |
1.013 SG |
Apparent Attenuation: |
73.9 % |
| Expected ABV: |
5.2 % |
Expected ABW: |
4.0 % |
| Expected IBU (using Rager): |
16.8 IBU |
Expected Color (using Morey): |
4.2 SRM |
| BU:GU ratio: |
0.32 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
68 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| UK Wheat Malt |
3.783 kg |
67.0 % |
2.8 |
In Mash/Steeped |
| UK Smoked Malt (Warminster) |
1.863 kg |
33.0 % |
1.7 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Hallertauer Hersbrucker |
4.0 % |
31 g |
16.8 |
Loose Whole Hops |
60 Min From End |
White Labs WLP300-Hefeweizen Ale
| Target Profile: |
No Water Profile Chosen |
| Mash pH: |
5.2 |
| pH Adjusted with: |
Unadjusted |
| Total Calcium (ppm): |
82 |
Total Magnesium (ppm): |
8 |
| Total Sodium (ppm): |
10 |
Total Sulfate (ppm): |
44 |
| Total Chloride(ppm): |
21 |
Total Bicarbonate (ppm): |
197 |
| Mash Type: |
Full Mash |
| Schedule Name: |
Weizen decocted |
| Step Type |
Temperature |
Duration |
| Rest at |
95 degF |
10 |
| Raise by infusion to |
113 degF |
0 |
| Rest at |
113 degF |
10 |
| Raise by infusion to |
122 degF |
0 |
| Rest at |
122 degF |
10 |
| Raise by infusion to |
147 degF |
0 |
| Rest at |
147 degF |
5 |
| Pull decoction, boil, add back raising mash to |
167 degF |
35 |
| Rest at |
167 degF |
10 |
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