AG#31 – Rauchweizen

A smoked Hefeweizen. Based on the recipe in Smoked Beers.

Recipe Overview
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
Fermentables
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
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Hersbrucker 4.0 % 31 g 16.8 Loose Whole Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP300-Hefeweizen Ale

Water Profile
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 Schedule
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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