Warner Probst Weizenbock |
Type: Partial Mash | Date: 9/22/2006 |
Batch Size: 5.00 gal | Brewer: Bailey |
| Boil Size: 4.08 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (5 Gallon) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 2.28 lb | Wheat Liquid Extract (8.0 SRM) | Extract | 29.17 % | | 1.43 lb | Pale Liquid Extract (8.0 SRM) | Extract | 18.24 % | | 3.49 lb | Wheat Malt, Ger (2.0 SRM) | Grain | 44.68 % | | 0.62 lb | Munich Malt (9.0 SRM) | Grain | 7.91 % | | 0.50 oz | Pearle [8.00 %] (60 min) | Hops | 12.1 IBU | | 0.25 oz | Pearle [8.00 %] (30 min) | Hops | 4.6 IBU | | 0.25 oz | Pearle [8.00 %] (10 min) | Hops | 2.2 IBU | | 5.00 gal | Tallahassee, Fl | Water | | | 1 Pkgs | Hefeweizen Ale (White Labs #WLP300) | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.050 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.90 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 18.9 IBU | Calories: 43 cal/pint |
| Est Color: 6.4 SRM | Color: |
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Mash Profile |
| Mash Name: Partial Mash | Total Grain Weight: 4.11 lb |
| Sparge Water: 4.13 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 170.0 F | TunTemperature: 155.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Partial Mash | Step Time | Name | Description | Step Temp |
|---|
| 75 min | Step | Add 2.74 qt of water at 173.9 F | 152.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.1 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 68.0 F | Age for: 35.0 days |
| Storage Temperature: 47.0 F | |
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Notes |
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