Smoked Weizen Braumeister 20 - Beer Recipe - Brewer's Friend

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Smoked Weizen Braumeister 20

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday September 1st 2021
1.056
1.012
5.8%
22.0
4.2
5.7
17.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.01 kg German - Wheat Malt3.01 kg Wheat Malt 2.93 € / kg
8.82 € 		37 2 54.4%
2.52 kg Castle Malting - Château Smoked (Malta Ahumada)2.52 kg Château Smoked (Malta Ahumada) 1.68 € / kg
4.23 € 		35.4 2.06 45.6%
5.53 kg / 13.05 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47.13 g Hallertau Mittelfruh47.13 g Hallertau Mittelfruh Hops 0.04 € / g
1.85 € 		Pellet 3.75 Boil 60 min 21.99 100%
47.13 g / 1.85 €
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Phosphoric acid Water Agt Mash 0 min.
5 g Irish Moss 0.05 € / g
0.26 € 		Fining Boil 15 min.
0.26 €
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
0.55 Each
Cost:
3.77 € / each
2.07 €
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
2.07 € 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
27 L Infusion 73 °C 64 °C 15 min
Infusion -- 67 °C 75 min
4 L Sparge 71 °C 71 °C --
Starting Grain Temp: 22.2 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.2
Mash volume with grains 23.8
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 13.2 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 21
Total: 32.9  
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: 2021-10-06 10:18 UTC