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:
-------------------------- 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: ------------ 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
Good time to start getting ahead ready for the festive season. Make beer while you have the time.