Wheat
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
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Min OG:
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1.040
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Max OG:
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1.056
|
|
|
Min IBU:
|
10
|
Max IBU:
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20
|
|
|
Min Clr:
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2
|
Max Clr:
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9
|
Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
|
|
Total Grain (Lbs):
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10.00
|
|
|
|
Anticipated OG:
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1.058
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Plato:
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14.26
|
|
Anticipated SRM:
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3.6
|
|
|
|
Anticipated IBU:
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33.8
|
|
|
|
Brewhouse Efficiency:
|
85
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%
|
|
|
Wort Boil Time:
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60
|
Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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6.47
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.049
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SG
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12.21 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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Amount
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Name
|
Origin
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Potential
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SRM
|
|
50.0
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5.00 lbs.
|
Lager Malt(2-row)
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German
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1.036
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2
|
|
50.0
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5.00 lbs.
|
Wheat Malt
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Germany
|
1.039
|
2
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.50 oz.
|
Perle
|
Whole
|
8.40
|
16.4
|
60 min
|
|
1.00 oz.
|
Hallertauer
|
Whole
|
4.10
|
16.0
|
60 min
|
|
0.50 oz.
|
Hallertauer
|
Whole
|
4.10
|
1.3
|
5 min
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WYeast 3068 Weihenstephan Weizen
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Profile:
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|
|
Profile known for:
|
|
|
Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
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0.0 ppm
|
|
pH:
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0.00
|
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Mash Name:
|
|
Wheat Beer
|
|
Total Grain Lbs:
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10.00
|
|
|
Total Water Qts:
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13.30
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Before Additional Infusions
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|
Total Water Gal:
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3.33
|
Before Additional Infusions
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|
Tun Thermal Mass:
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0.00
|
|
|
Grain Temp:
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68.00 F
|
|
Step Name
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Step
Time
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Rest
Time
|
Start
Temp
|
Stop
Temp
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Heat
Type
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Infuse
Temp
|
Infuse
Amount
|
Infuse
Ratio
|
|
Protein Rest
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5
|
30
|
122
|
122
|
Infuse
|
130
|
13.30
|
1.33
|
|
Sacharrification
|
10
|
120
|
150
|
150
|
Direct
|
|
|
|
|
Mash Out
|
10
|
10
|
168
|
168
|
Direct
|
|
|
|
|
Sparge
|
10
|
60
|
168
|
168
|
Direct
|
|
|
|
|
Total Water Qts:
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13.30
|
After Additional Infusions
|
|
Total Water Gal:
|
3.33
|
After Additional Infusions
|
|
Total Mash Volume Gal:
|
4.13
|
After Additional Infusions
|
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Generated with ProMash Brewing Software |