Leah Dienes' Smoked Weisen - Beer Recipe - Brewer's Friend

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Leah Dienes' Smoked Weisen

175 calories 17.9 g 12 oz
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Beer Stats
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
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by Ozarks Mountain Brewery

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

1.053
1.013
5.3%
20.5
4.4
n/a
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Fermentables
Amount Fermentable Cost 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
 
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
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 6.36 g | 25.5 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 16 64
Equipment Profile Used: System Default
 
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.



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  • Last Updated: 2021-08-06 20:31 UTC