Blindguardian
Well-Known Member
Hello everyone!
I am going to brew a German wheat beer within the next week.
I would like some help to make it the very best it can be.
Here is what I have (as for recipe)
German Weizen
15-A Weizen/Weissbier
Author:
Size: 5.25 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 191.53 kcal per 15.5 fl oz
Original Gravity: 1.045 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.010 - 1.014)
Color: 7.8 (2.0 - 8.0)
Alcohol: 4.38% (4.3% - 5.6%)
Bitterness: 9.9 (8.0 - 15.0)
Ingredients:
5.0 lb Pale Wheat Malt
4.0 lb Pilsner Malt
0.5 lb Rice Hulls
0.75 oz Hallertau (3.0%) - added during boil, boiled 45.0 min
0.25 oz Hallertau (3.0%) - added during boil, boiled 10.0 min
1.0 ea White Labs WLP300 Hefewizen Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 184.0992 m
00:13:50 Dough-In - Liquor: 2.97 gal; Strike: 168.57 °F; Target: 154.0 °F
01:13:50 Sach Rest - Rest: 60.0 min; Final: 153.7 °F
01:33:50 Batch Sparge - First runnings: 0.0 gal sparge @ 170.0 °F, 0.0 min; Sparge #1: 2.65 gal sparge @ 200.0 °F, 10.0 min; Sparge #2: 2.65 gal sparge @ 171.0 °F, 10.0 min; Total Runoff: 6.82 gal
Okay, now to the what I would like to know.
I would like to know if anyone has a good water profile for this style of beer, as I would like to build my own water.
Another thing is I am going to keg this and would like to know if I should leave this in the primary for 3 or 4 weeks before kegging? or keg this after the primary fermentation is done (3 or 4 days). As for fermentation temps I am going to hold it at 68* F. I am trying to get the Banana flavors so sought after with this style.
Any advice anyone can give me would help in my task greatly!
I am going to brew a German wheat beer within the next week.
I would like some help to make it the very best it can be.
Here is what I have (as for recipe)
German Weizen
15-A Weizen/Weissbier
Author:
Size: 5.25 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 191.53 kcal per 15.5 fl oz
Original Gravity: 1.045 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.010 - 1.014)
Color: 7.8 (2.0 - 8.0)
Alcohol: 4.38% (4.3% - 5.6%)
Bitterness: 9.9 (8.0 - 15.0)
Ingredients:
5.0 lb Pale Wheat Malt
4.0 lb Pilsner Malt
0.5 lb Rice Hulls
0.75 oz Hallertau (3.0%) - added during boil, boiled 45.0 min
0.25 oz Hallertau (3.0%) - added during boil, boiled 10.0 min
1.0 ea White Labs WLP300 Hefewizen Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 184.0992 m
00:13:50 Dough-In - Liquor: 2.97 gal; Strike: 168.57 °F; Target: 154.0 °F
01:13:50 Sach Rest - Rest: 60.0 min; Final: 153.7 °F
01:33:50 Batch Sparge - First runnings: 0.0 gal sparge @ 170.0 °F, 0.0 min; Sparge #1: 2.65 gal sparge @ 200.0 °F, 10.0 min; Sparge #2: 2.65 gal sparge @ 171.0 °F, 10.0 min; Total Runoff: 6.82 gal
Okay, now to the what I would like to know.
I would like to know if anyone has a good water profile for this style of beer, as I would like to build my own water.
Another thing is I am going to keg this and would like to know if I should leave this in the primary for 3 or 4 weeks before kegging? or keg this after the primary fermentation is done (3 or 4 days). As for fermentation temps I am going to hold it at 68* F. I am trying to get the Banana flavors so sought after with this style.
Any advice anyone can give me would help in my task greatly!
