Red Wheat/Sour Wheat
Weizen/Weissbier

 

Type: All Grain

 Date: 9/7/2012

Batch Size: 10.50 gal

 Brewer: Mike Young
Boil Size: 12.86 gal Asst Brewer:
Boil Time: 60 min Equipment: Mike's 10 Gallon
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 82.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt - Rahr (3.5 SRM) Grain 46.38 %
8.00 lb White Wheat Malt (2.4 SRM) Grain 46.38 %
1.00 lb Golden Naked Oats (10.0 SRM) Grain 5.80 %
0.25 lb Carafa II (412.0 SRM) Grain 1.45 %
1.50 oz Williamette [4.80 %] (60 min) Hops 12.7 IBU
1 Pkgs Belgian Sour Mix (White Labs #WLP655) Yeast-Ale
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 600 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.60 % Actual Alcohol by Vol: 5.21 %
Bitterness: 12.7 IBU Calories: 220 cal/pint
Est Color: 9.7 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 17.25 lb
Sparge Water: 8.93 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 24.00 qt of water at 164.7 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
11/27/2012 - Sour finished at 1.006, nice tartness and cherry-pit flavor that compliments the peach notes from the golden naked oats.

Created with BeerSmith