Description
🏅 Award Winner 🏅
1st Place 🥇 WHEAT and RYE – QABC 2021
Recipe by Jeremy MacGregor
🍺 Recipe Details 🍺
OG: 1.049 | IBU: 13 | ABV: 4.8%
MASH: 15min @ 48°C*, 60min @ 67°C BOIL: 60min
GRIST
– 3.1kg Weyermann Wheat (4 EBC)
– 1.6kg Weyermann Pilsner (3.5 EBC)
– 550g Weyermann Vienna (9 EBC)
– 150g Rice Hulls (optional)
BOIL ADDITIONS
30g Hallertau Mittelfruh (4% AA) (60min)
FERMENT @ 18°C for 4 days, @ 21°C for 4 days
DRY
> Safale W-68
Safbrew WB-06
LIQUID
Bluestone Munich
* see recipe notes below
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN 23L RECIPE IN GRAINFATHER
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: WEISSBIER (Tweaked)
Calcium (Ca2+): 49
Magnesium (Mg2+): 6
Sodium (Na+): 2
Chloride (Cl-:): 61
Sulphate (SO42-): 64
Bicarbonate (HCO3–): 2
Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.
Notes:
A ferulic acid rest (48°C) is optional, but will promote the clove character in the finished weissbier. If you’re using a brewing system with high density elements (Grainfather G30, Brewzilla V3 or lower) we suggest you skip this step to reduce the chances of scorching your elements.
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