Klon av Bayerische Staatsbrauerei Weihenstephan. Världens äldsta bryggeris klassiska hefeweizen med banan och kryddnejlika. Upplagt av craftfork.com.
| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| Wheat Malt(Germany) | grain | 2.72 kg | 0% | 2°L |
| Pilsner Malt(Germany) | grain | 1.81 kg | 0% | 1.6°L |
| Total | 4.53 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Hallertau Mittelfrüh(Germany) | Boil | 18.0 g | 4.0% | 60 min |
| Tettnang(Germany) | Boil | 7.0 g | 4.5% | 15 min |
| Total | 25.0 g | |||
| 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 | 76°C | 15.6 L |
| Total water | 29.2 L | |
| Mash volume | 16.6 L | |
| Boil volume (hot) | 25.3 L | |
| 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 | ||