Leah Dienes' Smoked Weisen

Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Friday August 6th 2021

Smoked Pilsner

by Ozarks Mountain Brewery

OG: 1.052 FG: 1.011 ABV: 5.5% IBU: 22

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

20.5

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pale Wheat12 lb Pale Wheat	39	1.5	54.5%
10 lb	Smoked Malt10 lb Smoked Malt	37	3	45.5%
22 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops		Pellet	3.3	Boil	60 min	20.47	100%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hallertau Mittelfruh (Pellet)		20.47	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.25 gal	Infusion	163 °F	148 °F	15 min
	Infusion	--	152 °F	75 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

White Labs - Bavarian Weizen Yeast WLP351

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 174 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.37 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

From Leah Dienes, owner/brewer at Apocalypse Brew Works in Louisville, Kentucky. First brewed this as a homebrewer in 1989, to recreate a smoked Hefeweizen she enjoyed in Bamburg, Germany.

This beer won multiple medals at homebrew competitions, including the President's Choice Award at the FOSSILS' Smoked Beer Competition.

The malts she used were from Weyermann. There is no info on water chemistry, so you might recreate the water chemistry from Bamburg, where this beer originated.

She brewed this with a step mash - starting at 148F and holding for 15 minutes, than raising it to 152 for the remainder of the 90 minute mash.

The original gravity target number is accurate - 1.053. Adjust brewhouse efficiency or grain bill to make it fit your system and process.

Award Winning Recipe

View Count: 4881
Brew Count: 1
Last Updated: 2021-08-06 20:31 UTC

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