BrewBlog: HeisWeiss
Specifics
Reference
Style:
Brewer: Stian F Nilsen
Brew Date: January 24, 2014
Tap Date: February 2, 2014
Yield: 23 liters
Reference
Color (EBC/SRM):
10/5.1
Bitterness (Calc): 10 IBU (Daniels)
BU/GU: 0.18
Calories: 188 (12 ounces)
Conditioning: Bottles
ABV: 5.9%
ABW: 4.6%
Bottling ABV: 6.4%
Batch No: 2
OG: 1.057
OG (Plato): 14.04° P
Target OG: 1.057
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.014
Real Extract: 5.26° P
App. Atten.: 76.4%
Real Atten.: 62.6%
Status: Primary
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Reference
Hops
14.17 grams
Hallertauer Mittelfrueh
4.6000000% @ 60 minutes
Type: Aroma
Use: Boil
65.2 AAUs
14.17 grams
Hallertauer Mittelfrueh
4.6000000% @ 15 minutes
Type: Aroma
Use: Boil
65.2 AAUs
28.34 grams Total Hop Weight 130.4 AAUs
Boil
Total Boil Time: 75 minutes
Equipment Profile

BeerBrew 30 [Stian69]

Batch Size: 25 liters Boil Volume: 30,65 liters
Evaporation Rate: 7,2% per hour Mash Tun Dead Space: 2 liters
Efficiency: 75% Mash Tun Weight: 7 kilograms
Hop Utilization: 100% Mash Tun Volume: 30 liters
Loss: 2,2 liters Mash Tun Specific Heat: 0,12 Cal/gram per °C
Mash Profile

Triple Decoction

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
Notes:

Authentic German methodology.

Steps

# Name Type Time Temp. Description
1 Acid Rest Infusion 45 min. 35°C

Add water at 97° F / 36° C

2 Protein Rest Decoction 60 min. 50°C

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 15 min. 64.4°C

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification Decoction 15 min. 70°C

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out Infusion 10 min. 75.6°C

Heat to 168° F / 75° C for at least 10 minutes

Fermentation
Primary: 4 days @ 19° C
Secondary: 10 days @ 19° C
Tertiary: 7 days @ ° C
Age: 30 days @ 18° C
Tasting Reviews
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NilsPilsPrimary