Matt Vienna Wheat
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-A German Wheat and Rye Beer, Weizen/Weissbier
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Min OG:
|
1.044
|
Max OG:
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1.052
|
|
|
Min IBU:
|
8
|
Max IBU:
|
15
|
|
|
Min Clr:
|
2
|
Max Clr:
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8
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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24.00
|
Wort Size (Gal):
|
24.00
|
|
Total Grain (Lbs):
|
39.71
|
|
|
|
Anticipated OG:
|
1.047
|
Plato:
|
11.7
|
|
Anticipated SRM:
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3.8
|
|
|
|
Anticipated IBU:
|
24.8
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Daniels
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%
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Amount
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Name
|
Origin
|
Potential
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SRM
|
|
51.8
|
20.57 lbs.
|
Wheat Malt
|
Germany
|
1.039
|
2
|
|
48.2
|
19.14 lbs.
|
Vienna Malt
|
Germany
|
1.037
|
3
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
4.57 oz.
|
Perle
|
Whole
|
6.00
|
20.5
|
60 min
|
|
4.57 oz.
|
Perle
|
Whole
|
6.00
|
4.3
|
5 min
|
DCL K-97 K-97
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Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
39.71
|
|
|
Water Qts:
|
59.58
|
Before Additional Infusions
|
|
Water Gal:
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14.90
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.50
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
|
154
|
90 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 18.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |