#27 Bavarian Weizen
| Selected Style and BJCP Guidelines |
| Min SG: | 1.044 | Max SG: | 1.052 | Gravity in SG |
| Min IBU: | 8 | Max IBU: | 15 | |
| Min Color: | 2.0 | Max Color: | 8.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 12.00 US gals | Post-Boil Wort Volume: | 10.00 US gals |
| Pre-Ferment Batch Volume: | 10.00 US gals | ||
| Expected Pre-Boil Gravity: | 1.045 SG | Expected OG: | 1.053 SG |
| Expected FG: | 1.013 SG | ||
| Expected ABV: | 5.3 % | Expected ABW: | 4.2 % |
| Expected IBU: | 12.5 | Expected Color: | 4.2 SRM |
| Mash Efficiency: | 70.0 % | Approx Color: | |
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| US White Wheat Malt | 10.00 lbs | 45.5 % | In Mash/Steeped |
| German Pilsner Malt | 10.00 lbs | 45.5 % | In Mash/Steeped |
| US Rice Hulls | 2.00 lbs | 9.1 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| German Hallertauer Mittlefruh | 4.6 | 1.4 oz | Pelletized Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.3 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Decoction (55-66C/131-151F) w/Mash Out |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 149 degF | 5 |
| Rest at | 131 degF | 30 |
| Pull decoction, boil, add back raising mash to | 151 degF | 45 |
| Rest at | 151 degF | 60 |
| Raise to and Mash out at | 165 degF | 10 |
| Recipe Notes |