The Epicurious Wanderers!

Louie Weizen

Holidays mean brewing time!  pushed through a few batches so far, although did have one disaster when a cube didn’t seal properly and sucked air back in.  Caused an infection and the cube almost blew with pressure build up inside, hate pouring beer down the drain but that had to go, it stank!

So today Louie and I are repeating the brew, with a better sealing lid this time…..

It’s a simple weissbier, 50/50 split of pilsner and wheat malt with a single hop addition.  No finings are added to keep the characteristic haze of a true weissbier.

Recipe is below for those that are keen:

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Boil Size: 30.26 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.051 SG
Estimated Color: 5.7 EBC
Estimated IBU: 13.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 93.7 %
Boil Time: 90 Minutes

Ingredients:
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2.25 kg Pilsner (Weyermann)(3.3 EBC)  50.0 %        
2.25 kg Wheat Malt (3.5 EBC)          50.0 %        
30.00 g Hallertauer Mittelfrueh [4.00 %] - Boil              Hop 13.0 IBUs     
1.0 pkg Bavarian Wheat Yeast (Wyeast Labs #3056)           

Mash Schedule: Braumeister 5 step wheat beer light body 75% efficiency
Total Grain Weight: 4.50 kg    
add malt pipe     
Add 20.45 l of water and heat to 40.0 C 
Beta-Glucanase    
Heat to 44.0 C over 4 min  44.0 C        20 min        
Protein Mode      
Heat to 52.0 C over 5 min  52.0 C        20 min        
Maltose mode      
Heat to 67.0 C over 5 min  67.0 C        35 min        
Saccharification  
Heat to 73.0 C over 5 min  73.0 C        35 min        
Mash Out          
Heat to 78.0 C over 5 min  78.0 C        10 min        

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