Weiss, Weiss, Baby - Beer Recipe - Brewer's Friend

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Weiss, Weiss, Baby

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Richard McAteer
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Friday February 5th 2016
1.053
1.013
5.3%
13.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Canadian - Pale Wheat3.5 kg Pale Wheat 36 2 67.1%
1.25 kg Canadian - Pale 2-Row1.25 kg Pale 2-Row 36 1.75 24%
0.08 kg German - CaraMunich III0.078 kg CaraMunich III 34 57 1.5%
0.31 kg German - Munich Dark0.31 kg Munich Dark 37 15.5 5.9%
0.08 kg German - CaraHell0.078 kg CaraHell 34 11 1.5%
5.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 11.9 80%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 20 min 1.8 20%
25 g / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water additions planned. The rests could be aided by the addition of ~2mL of 88% lactic acid for the beta rest and 5mL of 88% lactic acid for the alpha rest.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Infusion, beta-amylase rest Temperature -- 63 °C 40 min
15 L maltase rest -- -- 40 °C 40 min
29.3 L alpha amylase rest -- -- 72 °C --
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 12
Mash volume with grains 15.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 20.7 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 26.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Going into fermentor 20.8
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Mash is multi-step. Mash half the grain in a pot with ~6L of water (2.3L/kg), the remainder of the grain is mashed in a cooler with ~6L of water at 30C.

While the cooler remains at 30C, the pot is heated while stirring to raise the temperature to 63C for the beta-amylase rest. Hold the mash at 63C for 40 minutes (or until converted). The B-amylase rest produces maltose, for the next step.

Mix the hot mash into the cold mash in the cooler, the temperature should end up at ~45C, so some cold water is also needed - ~3L at 20C, this can be water left out at room temperature.

Allow the mash to rest at 40C for 30-40 minutes. At this temperature the enzyme maltase will be active in the grain that has not been heated to 63C, and it will break down the maltose that was produced earlier into glucose. This mash will start out with a fairly high pH (which is desirable for maltase activity), but as 40C is also in the range for an acid rest the mash will become more acidic during the mash.

We now wish to heat the mash right past the beta-amylase rest temperaturesi into the alpha amylase temperatures (high mash temp, 70C).
To do so, we will need to add boiling water.

it would take an excessive addition of hot water to bring the temperature all the way to 72C. Instead, withdraw 2.5L of liquid from the mash, and add it to 14.3L of boiling water, and heat this 16.8L of liquid to a boil. Adding 16.8L of boiling water to the mash that now has only 12.5L of liquid should raise the temperature to ~72C for a rapid alpha amylase rest. Total liquid added to the mash is now 12L+3L+14.3L = ~29.3L, so there is no volume left for sparging; the wort collected should give our pre-boil volume.

This high temperature mash will create some less fermentable sugars ensuring that the beer still has some body despite the very fermentable glucose that was previously produced.

After 30 minutes at this temperature (72C), drain the wort into the pot for the boil.

If you have the ability to do step mashes without water additions (a HERMS or RIMS setup), or if you wish to heat the mash directly the temperatures remain the same, and you may get much better efficiency than this no-sparge method.

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  • Last Updated: 2016-02-06 16:11 UTC