Marquette Street Wheat - Beer Recipe - Brewer's Friend

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Marquette Street Wheat

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Efficiency: 75% (brew house)
Source: colbon
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday June 24th 2012
1.051
1.013
5.0%
14.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Wheat6.5 lb Wheat 38 1.8 65%
2.50 lb N/A - American 6 row malt2.5 lb American 6 row malt 35 4.2 25%
1 lb N/A - German Vieanna1 lb German Vieanna 37 3.6 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2.6 Boil 60 min 62.5%
0.20 oz Tettnanger0.2 oz Tettnanger Hops Leaf/Whole 6.3 Boil 30 min 12.5%
0.10 oz Tettnanger0.1 oz Tettnanger Hops Leaf/Whole 6.3 Aroma 10 min 6.3%
0.30 oz Hersbrucker0.3 oz Hersbrucker Hops Leaf/Whole 2.6 Aroma 10 min 18.8%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp acid blend Water Agt Mash --
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 1c      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 14
Acidify sparge water with 1/2 tsp acid blend
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 Protein Rest Infusion -- 122 °F 30 min
Sacch Rest Temperature -- 152 °F 60 min
Mash out Temperature -- 167 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.19 g | 16.7 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

German-style hefeweizen, first brewed in August of 1990 using yeast from the Mountain Ave Wheat from Coopersmith's Brewpub (good yeast was harder to find back then). The beer was named Marquette Street Wheat, since that's where I lived in Fort Collins at that time.

Brewing Procedure:
Dough in with cold water to wet grain, add 170F water to total ~1qt/lb and heat to protein rest temp of 122F for 30 min. Apply heat to sacch temp of 152F, rest 60 min. Mash out at 167F. Transfer to lauter tun, sparge with 170F water to yield 6.5 gallons, boil 60 mins adding hops / moss at noted times. Chill, aerate and pitch with Wyeast 3068 Weihenstephan weizen yeast.

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  • Last Updated: 2012-06-24 16:49 UTC