Recipes‎ > ‎

Chlamydia Wheat


15—A German Wheat and Rye Beer - Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052   
Min IBU: 8 Max IBU: 15   
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50
Total Grain (Lbs): 11.0
Anticipated OG: 1.048
Anticipated SRM: 5.7
Anticipated IBU: 16.1
Brewhouse Efficiency: 75%
Wort Boil Time: 60 min


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
45.0 5.50 lbs. Wheat USA 1.030 2
45.0 1.00 lbs. Pale Malt (2-row) USA 1.036 2
9.1 1.00 lbs. Crystal 20 USA 1.035 20


Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Spalter Spalt Pellet 3.0 13.4 60 min
1.00 oz. Spalter Spalt Pellet 3.0 2.7 10 min


Extras
Amount Name Type Time
0.10 Oz Irish Moss Fining 10 Min.(boil)


Yeast
WYeast 3068 Weihenstephan Weizen - a classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV

German Weiss Style - moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phe-nol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none.

The Brewers

Brewing Date:  7/29/2009
Head Brewer:   Kevin Cotter
Asst Brewer:    Séamus Cotter
Recipe:           Chlamydia Wheat