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Toombstone - Banana Wheat

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.9 liters
Post Boil Size: 22.3 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robert Brown
Rating:

5.00 (3 Reviews)

Calories: 247 calories (Per 564ml)
Carbs: 18.8 g (Per 564ml)

Created: Thursday June 6th 2013

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

Weihenmaxdanbarnen - Hefeweizen

by Barney BB

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 13

Original Gravity:

1.048

Final Gravity:

1.006

ABV (standard):

5.5%

IBU (tinseth):

11.8

SRM (morey):

3.5

Mash pH

5.7

Cost £

n/a

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Brew Log History

Target 22°C
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Carbs: {{ stats.carbs | number:1 }} g / 564ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 kg	German - Wheat Malt3.2 kg Wheat Malt	37	2	69.2%
1 kg	German - Pilsner1 kg Pilsner	38	1.6	21.6%
125 g	German - Munich Light125 g Munich Light	37	6	2.7%
300 g	Rice Hulls300 g Rice Hulls	0	0	6.5%
4.63 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
22 g	Hallertau Mittelfruh22 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	90 min	11.84	73.3%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	0 min		26.7%
30 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Hallertau Mittelfruh (Pellet)		11.84	100%
30 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Infusion	--	55 °C	10 min
	Infusion	--	63 °C	45 min
	Infusion	--	72 °C	30 min
	Infusion	--	78 °C	5 min
8.2 L	Fly Sparge	--	78 °C	--
Starting Mash Thickness: 5.411 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brewed using the 20L Braumeister. Finally a beer for me, one of my favourite beer styles from one of my favourite countries to visit. Fermented towards the high end of the yeast temp to extract the banana flavours I love, if they are not for you please ferment at a lower temperature.

Update 2019-06-27: I have changed the malt bill to include a lot more wheat, as I have learned this brings out the banana, the mash schedule slightly changed to improve body.

Recipe Photos