Matt Weiss - Scott Version 1.0
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:
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1.044
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Max OG:
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1.052
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|
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Min IBU:
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8
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Max IBU:
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15
|
|
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Min Clr:
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2
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
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Total Grain (Lbs):
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31.00
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|
|
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Anticipated OG:
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1.055
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Plato:
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13.5
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Anticipated SRM:
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5.7
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|
|
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Anticipated IBU:
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21.1
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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80
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Minutes
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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
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Origin
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Potential
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SRM
|
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54.2
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16.80 lbs.
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Wheat Malt
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Germany
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1.039
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2
|
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36.1
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11.20 lbs.
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Lager Malt(2-row)
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Canada
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1.036
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2
|
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9.7
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3.00 lbs.
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Crystal 20L
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America
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1.035
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20
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
4.00 oz.
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Tettnanger Tettnang
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Whole
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3.50
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17.3
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80 min
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2.00 oz.
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Tettnanger Tettnang
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Whole
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3.50
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3.8
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10 min
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WYeast 3056 Bavarian Wheat
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Mash Type:
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Single Step
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|
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Grain Lbs:
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31.00
|
|
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Water Qts:
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46.50
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Before Additional Infusions
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Water Gal:
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11.63
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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80 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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170
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70 Min
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Total Mash Volume Gal: 14.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |