Weizenheimer
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-A German Wheat and Rye Beer, Weizen/Weissbier
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Min OG:
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1.044
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Max OG:
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1.052
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|
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Min IBU:
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8
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Max IBU:
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15
|
|
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Min Clr:
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2
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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14.00
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|
|
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Anticipated OG:
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1.067
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Plato:
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16.47
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Anticipated SRM:
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4.5
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|
|
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Anticipated IBU:
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32.6
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|
|
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Brewhouse Efficiency:
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65
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%
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|
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Wort Boil Time:
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70
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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6.06
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Gal
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|
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Pre-Boil Gravity:
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1.056
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SG
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13.72 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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64.3
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9.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
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35.7
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5.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
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1.00 oz.
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Mt. Hood
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Whole
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4.50
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18.5
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60 min
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1.00 oz.
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Mt. Hood
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Whole
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4.50
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14.1
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40 min
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White Labs WLP300 Hefeweizen Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Type:
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Single Step
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|
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Grain Lbs:
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14.00
|
|
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Water Qts:
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0.00
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Before Additional Infusions
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|
Water Gal:
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0.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Honorable Mention Score 41.5 at 2005 Shamrock Open
2nd Place in category at 2005 US Open - Score 43.5
3rd Place in category at 2005 BRBO - Score 31.5
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Generated with ProMash Brewing Software |