Stoopsitters Brewing BrewBlog > BrewBlogs > NB Hefewheaton [Weizen/Weissbier]

BrewBlog: NB Hefewheaton

Specifics

Style:

Weizen/Weissbier — BJCP Style Information

Category:	German Wheat and Rye Beer
Number:	15A

A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

Brewer:

Dustin Zastera

Brew Date:

July 11, 2015

Yield:

5.5 gallons

Color (SRM/EBC):

3.6/7.1

Bitterness (Calc):

23.9 IBU (Tinseth)

Batch No:	127
OG:	1.058
Target OG:	1.062

General Information

Method:	All Grain

Method:

All Grain

Comments

Despite my initial reaction to the recipe, I'm proceeding as instructed. Brewed 7/11/2015. Normal ferment, nothing noteworthy. Kegged from primary on 9/3/2015.

Despite my initial reaction to the recipe, I'm proceeding as instructed.

Brewed 7/11/2015. Normal ferment, nothing noteworthy.

Kegged from primary on 9/3/2015.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

6.00 pounds

Weyermann Pale Wheat Malt

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

50% of grist

6.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

50% of grist

12.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	6.9 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.2 gallons (boil evaporation)
Grain Amount:	12 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	10 gallons	6.9 gallons (runoff) + 2.6 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6 gallons	10 gallons (total water) – 4 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7% Pellets @ 30 minutes
Type: Flavor
Use: Boil

7 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7% Pellets @ 10 minutes
Type: Aroma
Use: Aroma

7 AAUs

2.00 ounces

Total Hop Weight

14 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Weihenstephan Weizen
Manufacturer:	Wyeast
Product ID:	3068
Type:	Wheat
Flocculation:	Low
Attenuation:	75%
Temperature Range:	64–75°F

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash in with 15qt at 166F to hit a mash temperature of 152F. Rest 60min, then mashout with 2 gallons of boiling water to hit a a mash temperature of 170F. Drain the tun and sparge with an additional 12qt.

Mash in with 15qt at 166F to hit a mash temperature of 152F. Rest 60min, then mashout with 2 gallons of boiling water to hit a a mash temperature of 170F. Drain the tun and sparge with an additional 12qt.

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View Dustin's Brewing Calendar

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Grand Cru	Feb 21, 2016
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Rye Pale Ale	Dec 21, 2015
NB Dead Ringer	Nov 8, 2015
Big Otis	Jul 12, 2015
NB Hefewheaton	Jul 11, 2015
Alt.Saison	Jun 20, 2015
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Gout Stout (2013)	Bottled
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