Wheat Beer
Bavarian Weizen (Weissbier)


Type: All Grain

Date: 10/24/2009

Batch Size: 5.50 gal

Brewer: Les Nadon
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 120 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Amount Item Type % or IBU
6 lbs 8.0 oz Wheat - White Malt (Briess) (3.1 SRM) Grain 68.42 %
3 lbs Vienna Malt (3.5 SRM) Grain 31.58 %
0.75 oz Pearle [8.00 %] (120 min) Hops 22.6 IBU
0.25 oz Saaz [3.40 %] (60 min) Hops 2.9 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.82 % Actual Alcohol by Vol: 4.04 %
Bitterness: 25.6 IBU Calories: 205 cal/pint
Est Color: 4.9 SRM Color:

Mash Profile

Mash Name: Decoction Mash, Single Total Grain Weight: 9.50 lb
Sparge Water: 8.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

ERROR - All Grain/Partial Mash recipe contains no mash steps

Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 4.0
Pressure/Weight: 28.4 PSI Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  


Mash in with 2 gallons and 3 quarts water at 104 degrees.
Heat to 122 degrees over ten minutes.
Rest at 122 degrees for 25 minutes.
Pull decotion of roughly 40 percent of the mash (should be thick) and heat to 160 degrees over 15 minutes.
Rest decotion at 160 degrees for 15 minutes.
Heat decotion to boiling and boil for 20 minutes.
Mix decotion and regular mash back together and adjust to 147 degrees.
Rest for 20 minutes.
Heat in 7 minutes to 160 (or a little higher).
Rest for 10 minutes and test with iodine (complete conversion).
Heat to 170, hold for 5 minutes, sparge.
Boil for 2 hours.