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Klon av Bayerische Staatsbrauerei Weihenstephan. Världens äldsta bryggeris klassiska hefeweizen med banan och kryddnejlika. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Wheat Malt(Germany) | Malt | Mash | 2.72 kg | 0% | 3.9 EBC |
| Pilsner Malt(Germany) | Malt | Mash | 1.81 kg | 0% | 3.2 EBC |
| Total | 4.53 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Hallertau Mittelfrüh(Germany) | Boil | 18 g | 4% | 9.182% | 60 min |
| Tettnang(Germany) | Boil | 7 g | 4.5% | 2.018% | 15 min |
| Total | 25 g | 11 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Weihenstephan Wheat 3068(3068) | Wyeast | 1 pkt | 75% | 17°C–20°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 56°C | 13.6 L |
| Sparge water | — | 15.6 L |
| Total water | 29.2 L | |
| Mash volume | 16.6 L | |
| Pre-boil volume | 25.3 L | |
| Boil volume (hot) | 25.6 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.
| Total | Mash water (13.6 L) | Sparge water (15.6 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 2.5 g | 1.2 g | 1.3 g |
| Calcium chloride – CaCl₂ | 4.5 g | 2.1 g | 2.4 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.7 g | 0.8 g |
| Table salt – NaCl | 1.5 g | 0.7 g | 0.8 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.7 g | 0.8 g |
| Chalk – CaCO₃ | 1 g | 0.5 g | 0.5 g |
| Lactic acid (88%) | 2 mL | 2 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Proteinrast | Temperature | 52°C | 10 min | — |
| Sackarifering | Temperature | 64°C | 40 min | — |
| Mashout | Temperature | 76°C | 10 min | — |
| Total (3 steps) | 52°C → 64°C → 76°C | 60 min | ||