Hefeweizen BS 163
Weizen/Weissbier
Type: All Grain Date: 1/10/2013
Batch Size (fermenter): 240.00 l Brewer: Kurowski
Boil Size: 255.00 l Asst Brewer:
Boil Time: 60 min Equipment: WL Large system
End of Boil Volume 245.00 l Brewhouse Efficiency: 85.00 %
Final Bottling Volume: 240.00 l Est Mash Efficiency 88.5 %
Fermentation: Ale, White Labs Profile Friday brew Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
25.00 kg Red Wheat Malt (2.4 SRM) Grain 1 56.8 %
19.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 2 43.2 %
92.04 g Perle [8.00 %] - Boil 60.0 min Hop 3 7.5 IBUs
184.08 g Perle [8.00 %] - Boil 30.0 min Hop 4 11.6 IBUs
11.6 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 5 -
3.0 pkg American Hefeweizen Ale (White Labs #WLP320) [35.49 ml] Yeast 6 -
3.0 pkg Belgian Wit Ale (White Labs #WLP400) [35.49 ml] Yeast 7 -
3.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 8 -
3.0 pkg Hefeweizen IV Ale (White Labs #WLP380) [35.49 ml] Yeast 9 -

Beer Profile
Est Original Gravity: 12.249 Plato Measured Original Gravity: 12.500 Plato
Est Final Gravity: 2.649 Plato Measured Final Gravity: 2.564 Plato
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 5.3 %
Bitterness: 19.1 IBUs Calories: 472.3 kcal/l
Est Color: 3.4 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 44.00 kg
Sparge Water: 134.31 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 114.75 l of water at 72.1 C 65.6 C 75 min
Sparge Step: Fly sparge with 134.31 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 7.2 C Age for: 4.00 days
Fermentation: Ale, White Labs Profile Friday brew Storage Temperature: 2.2 C

Notes

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