Schofferhoffer Weizen Clone |
Type: All Grain | Date: 7/14/2007 |
Batch Size: 6.60 gal | Brewer: Andrew Clark |
| Boil Size: 9.83 gal | Asst Brewer: Henno |
| Boil Time: 90 min | Equipment: Andrew's 23 lt Stainless Brewery 60 min boil |
| Taste Rating(out of 50): 45.0 | Brewhouse Efficiency: 70.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 6.83 lb | Wheat Malt, Malt Craft (Joe White) (1.8 SRM) | Grain | 59.62 % | | 4.63 lb | Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) | Grain | 40.38 % | | 1.59 oz | Hallertauer Mittelfrueh [4.00 %] (60 min) | Hops | 18.1 IBU | | 1 Pkgs | Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.046 SG | Measured Original Gravity: 1.048 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.52 % | Actual Alcohol by Vol: 5.60 % |
| Bitterness: 18.1 IBU | Calories: 208 cal/pint |
| Est Color: 3.1 SRM | Color: |
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Mash Profile |
| Mash Name: Double Infusion, Medium Body | Total Grain Weight: 11.46 lb |
| Sparge Water: 5.97 gal | Grain Temperature: 50.0 F |
| Sparge Temperature: 185.0 F | TunTemperature: 50.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Double Infusion, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 30 min | Protein Rest | Add 10.33 qt of water at 140.3 F | 122.0 F | | 30 min | Saccrification | Add 11.65 qt of water at 190.9 F | 154.0 F | |
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| Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.7 |
| Pressure/Weight: 16.0 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 42.8 F | Age for: 7.0 days |
| Storage Temperature: 39.2 F | |
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Notes |
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