Gyllen Weissen

Gyllen Weissen

Selected Style and BJCP Guidelines

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

Minimum OG: 1.044 SG Maximum OG: 1.052 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 8 IBU Maximum IBU: 15 IBU
Minimum Color: 3.9 EBC Maximum Color: 15.8 EBC
Recipe Overview
Wort Volume Before Boil: 26.00 l Wort Volume After Boil: 23.40 l
Volume Transferred: 21.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 20.00 l
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.051 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Rager): 13.1 IBU Expected Color (using Morey): 7.3 EBC
BU:GU ratio: 0.26 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 17 degC
Fermentables
Ingredient Amount % MCU When
Weyermann Pale Ale 2.459 kg 50.0 % 2.5 In Mash/Steeped
Wheat Malt (W) 2.459 kg 50.0 % 1.3 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Mittlefruh 4.7 % 21 g 13.1 Bagged Pellet Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Protafloc 1 g In Boil
Yeast

Wyeast 3068-Weihenstephen Weizen

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 66 Total Magnesium (ppm): 2
Total Sodium (ppm): 14 Total Sulfate (ppm): 43
Total Chloride(ppm): 77 Total Bicarbonate (ppm): 20
Mash Schedule
Mash Type: Full Mash
Schedule Name: 50C/67C w/Mash-Out
Step Type Temperature Duration
Rest at 50 degC 1
Raise by direct heating to 67 degC 60
Raise to and Mash out at 77 degC 10
Recipe Notes
BIAB calc
26 + (4.918 * 0.5) = 28.459 LVattenjustering
Gypsum CaSO4: 1g
Calcium Chloride CaCl2: 3g (33% lösning 3g*2,3 = 6.9g)Adjusted Water:
Ca2 57, Mg 2, SO4 43, Na 14, Cl 61, HCO3 20