Brewer: Hokerer
Batch Size: 5.50 gal
Boil Time: 90 min
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
2 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 27.78 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 22.22 %
2 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 27.78 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 22.22 %
0.70 oz Hallertauer 3.6 [3.60 %] (60 min) Hops 8.3 IBU
0.50 oz Hallertauer 3.6 [3.60 %] (15 min) Hops 2.9 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.99 %
Bitterness: 11.3 IBU
Calories: 222 cal/pint
Est Color: 3.6 SRM
Mash Profile
Mash-in one-half the grist with 4.5 qts water at 162F for 147F mash temp
for 30 minutes
Step-down with 4.5 qts water at 38F and remaining grist for 95F mash temp
for 30 minutes
Remove one-third of mash, place in covered pot, and place pot in pressure
cooker
Heat decoction to 15PSI, remove from heat, and allow to cool until stopper
drops
Add decoction back to main mash for 128F mash temp (assuming ~195F cooled
decoction)
Add 6 qts boiling water to main mash for 158F mash temp for 60 minutes
Drain first runnings
Add 17.32 qts water at 171F for mash temp of 168F
Drain second runnings for total of 7 gallons to the kettle
Fermentation Profile
Pitch at 60F and ferment 1 week at 62F
Ferment additional 2 weeks at room temp
Carbonation and Storage
Add 6 oz cane (table) sugar and bottle
