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Harold-Is-Weizen System


Details

Beer Style
15A Weizen/Weissbier (BJCP)
Brewing Method
All grain 
Brew Type
Wheat 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
431.2 points
Potential Extract
301.8 points (70% from recipe)
Anticipated OG
1.060 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
4.2 SRM     
Estimated IBU
12.0 IBU
Estimated FG
1.015 SG
Estimated Alcohol
5.9 %abv
Mash
60 m @ 152 tempF

Style Compliance

15A Weizen/Weissbier
Original Gravity
1.044-1.052 SG
Final Gravity
1.010-1.014 SG
Alcohol
4.3-5.6 %abv
Bitterness
8.0-15.0 IBU
Color
2.0-8.0 SRM
 
OG
1.060 SG High
FG
1.015 SG High
Alcohol
5.9 %abv High
Bitterness
12.0 IBU
Color
4.2 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 5.6 lbs 1.5 °L 38 ppg 50.0 %
Briess White Wheat Malt 5.6 lbs 2.6 °L 39 ppg 50.0 %
Totals 11.2 lbs 431.2 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 5.6 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist50.0 %
Name: Briess White Wheat Malt
Amount: 5.6 lbs
Color: 2.6 °L
Potential: 39 ppg
% Grist50.0 %
Totals
Amount: 11.2 lbs
Potential: 431.2 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 0.80 oz @ 4.0 %AA (3.2 AAU) 12.0 (34.9 %) Boil 60 min
Totals 0.8 oz
Hop: Hallertauer
Amount: 0.8 oz
%AA: 4.0
When: Boil
Time: 60 min
Totals
Amount: 0.8 oz

Yeast

Name Attenuation When
Wyeast 3068 Weihenstephan Weizen 75 % Primary
Name: Wyeast 3068 Weihenstephan Weizen
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.