BC Weissbier 2019

13.5 EBC
20.5 IBU
Fermentables
Weight
When
German Wheat Malt ( 50.9 % )
1.621 kg
Mash
UK Pilsner Malt ( 31.4 % )
1 kg
Mash
Uk Oat Husks ( 6.3 % )
200 g
Mash
UK Torrified Wheat ( 6.3 % )
200 g
Mash
German CaraMunich II ( 5.1 % )
162 g
Mash
Hops
Weight
When
German Mandarina Bavaria ( 7 % )
12 g
60 Min
German Mandarina Bavaria ( 7 % )
10 g
5 Min
German Mandarina Bavaria ( 7 % )
15 g
Dry-Hopped
Yeasts
Amount
Danstar-Munich
1 pack
Volumes
Target
Actual
Before Boil
12 l
18 l
After Boil
11 l
16 l
Transferred
11 l
13 l
Pitching
11 l
13 l
Finished
10 l
12.5 l
Gravity
Target
Actual
Before Boil
1.061 SG
1.036 SG
After Boil
1.066 SG
1.046 SG
Finished
1.016 SG
1.011 SG
Other
Target
Actual
Attenuation
75 %
75.3 %
ABV
6.7 %
4.6 %
ABW
5.3 %
3.6 %
Efficiency
75 %
66.5 %
Temperature
18 ˚C
18 ˚C
Mash : Two Step Weizen
Rest at
43 ˚C
20 mins
Raise by direct heating to
67 ˚C
40 mins
Notes
General
Total Water Needed : 18.31L
Mash Water : 14L
Sparge Water : 7.5L
Mash
I would reduce the oat husks by half and probably not do as much recirculation in the first stage.
I would also increase the second stage to a full 60 mins and boil for 90 mins.
Fermentation
Dry hops added on the 5/07/2019
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