Inspirerad av Staffans Hefeweizen som var så himla god. Tog lite från hans brygglogg, lite eget påhitt och skapade en egen. Får se hur den blir. Har alltid trott att weizen bryggdes som lager, så jag har undvikit brygga en, men tydligen inte. Hoppas den blir god.
Min senaste koppling till sydtysk öl är en kick-off i Garmisch.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 L | 60 min | 14.26 | 4.24 | 1.049 | 1.011 | 5.09 |
| Actuals | 1.049 | 1.011 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Weissbier | 10 A | 1.044 - 1.052 | 1.01 - 1.014 | 8 - 15 | 2 - 6 | 0 - 0 | 4.3 - 5.6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat Malt | 1 kg | 37.59 |
| Pilsner | 1 kg | 37.59 |
| Munich Type I | 500 g | 18.8 |
| Corn Sugar - Dextrose | 160 g | 6.02 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle | 3 g | 60 min | Boil | Pellet | 5.4 |
| Hallertau Tradition (Germany) | 6 g | 60 min | Boil | Pellet | 5 |
| Hallertau Tradition (Germany) | 6 g | 20 min | Boil | Pellet | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 0.7 g | 60 min | Mash | Water Agent |
| Gypsym | 0.7 g | 60 min | Mash | Water Agent |
| Lactic acid | 2.5 g | 60 min | Mash | Water Agent |
| Table Salt | 0.7 g | 60 min | Mash | Water Agent |
| Protafloc / 48 Grams | 0.5 g | 15 min | Boil | Fining |
| Jästnäring / 39 Grams | 1 g | 10 min | Boil | Other |
| AEB - Endozym Protease GF - 5% / 0.248 Kilograms | 1 g | 14 days | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Hefeweizen Ale Yeast WLP300 (WLP300) | White Labs | 74% | 20°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |
