Coming here to brag about my Weizen

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Coming here to brag about my Weizen

Unread postby Nesto » Mon May 12, 2014 5:34 am

As competition season gets underway, I thought this would be the place to post results. A Gold Medal for my Weizen in the German Wheat & Rye Beer category at the Alameda County Fair (Northern California)!!

I'll be brewing this one again next month with an auction winner who won a brew day I put up to support my son's high school music program.

Here's the recipe...

Code: Select all
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: SCB Weizen
Brewer: Ernie, Pete and Keith
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 27.00 l
Post Boil Volume: 23.20 l
Batch Size (fermenter): 20.91 l   
Bottling Volume: 19.91 l
Estimated OG: 1.048 SG
Estimated Color: 3.5 SRM
Estimated IBU: 11.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
0.10 kg               Rice Hulls (0.0 SRM)                     Adjunct       1        2.2 %         
2.25 kg               Pilsner (2 Row) Bel (1.1 SRM)            Grain         2        48.9 %       
2.25 kg               Wheat Malt, Bel (3.1 SRM)                Grain         3        48.9 %       
0.00 mg               Take Boil Depth Reading (Boil 90.0 mins) Other         4        -             
0.00 mg               Take Boil Depth Reading (Boil 67.5 mins) Other         5        -             
23.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           6        11.5 IBUs     
0.00 mg               Take Boil Depth Reading (Boil 45.0 mins) Other         7        -             
0.00 mg               Take Boil Depth Reading (Boil 22.5 mins) Other         8        -             
1.00 Items            Servomyces (Boil 20.0 mins)              Other         9        -             
0.00 mg               Add Wort from Malt Pipe (Boil 20.0 mins) Other         10       -             
0.50 Items            Whirlfloc Tablet (Boil 2.0 mins)         Fining        11       -             
0.00 mg               Take Boil Depth Reading (Boil 0.0 mins)  Other         12       -             
1.0 pkg               Hefeweizen Ale (White Labs #WLP300) [35. Yeast         13       -             


Mash Schedule: BM20, Light Body
Total Grain Weight: 4.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Ferulic Acid Rest Add 24.85 l of water and heat to 43.0 C 43.0 C        20 min       
Saccharification  Heat to 67.0 C over 24 min              67.0 C        60 min       
Mash Out          Add 0.00 l of water and heat to 78.0 C  78.0 C        5 min         
Sparge            Add 4.96 l of water at 78.0 C           78.0 C        15 min       

Sparge: Remove grains, and prepare to boil wort
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Location: Northern California
Model: 20 litres

Re: Coming here to brag about my Weizen

Unread postby cpa4ny » Mon May 12, 2014 6:28 am

Congratulations Nesto - terrific achievement! :beer:

Would mind sharing the water profile that you were targeting?
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Re: Coming here to brag about my Weizen

Unread postby Nesto » Mon May 12, 2014 5:02 pm

cpa4ny wrote:Congratulations Nesto - terrific achievement! :beer:

Would mind sharing the water profile that you were targeting?


Thanks! I think I was trying to match a Dortmund, Germany profile. It was the very first recipe on my BM20 and I was still a little enamored with trying to make my water the same as the local water of leading commercial examples. Since then, I've settled on an approach more like Palmer suggests for managing residual alkalinity - much fewer adjustments... but now that I've won a comp with a crazy water profile, I might have to revisit that decision! :beer:

Also, if anyone is wondering, my fermentation schedule was very simple - 17C for 13 days. I oxygenated before pitching the WLP300. Reached final gravity (1.011) after 3 days. Did not filter.

Code: Select all
Name: Weizen UP 1.0

Ions:
Calcium: 266.37
Magnesium: 52.02
Sodium: 99.20
Sulfate: 272.33
Chloride: 93.45
Bicarbonate: 535.78

Additions:
Gypsum: 3.4
Salt: 0.0
Epsom Salts: 14.0
Baking Soda: 9.3
Chalk: 12.3
Calcium Chloride: 5.0

Notes:

Created with BeerSmith 2 - http://www.beersmith.com
---------------------------------------------------------------------
 
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Re: Coming here to brag about my Weizen

Unread postby cpa4ny » Wed May 14, 2014 1:02 am

Thanks for sharing! :beer:

Interestingly enough, Bru'n Water's Dortmund profile shows slightly different data:

Magnesium ~15
Sodium ~40
Bicarbonate ~235

All the other ions are approximately the same.

The Dortmund water profile that you were targeting is built into BeerSmith or you have obtained the data from another source?
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Re: Coming here to brag about my Weizen

Unread postby Nesto » Wed May 14, 2014 2:48 am

cpa4ny wrote:Thanks for sharing! :beer:

Interestingly enough, Bru'n Water's Dortmund profile shows slightly different data:

Magnesium ~15
Sodium ~40
Bicarbonate ~235

All the other ions are approximately the same.

The Dortmund water profile that you were targeting is built into BeerSmith or you have obtained the data from another source?

I know, it's a crazy profile - 535 Bicarb!! I have to plead ignorance. I think I used Beersmith as the base, but I edited the profile from what the program came with. I have NO idea where the adjustments came from. It may have just been the closest I was able to get with the salts on hand.
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Re: Coming here to brag about my Weizen

Unread postby Nesto » Wed May 14, 2014 3:00 am

Oh BTW, joking about using the same profile. I'm brewing this again next month and probably going to use this...

Code: Select all
Adjustments (grams) Mash:         
CaSO4:   5
CaCl2:   10
MgSO4:   8
NaHCO3:   0
CaCO3:   0
Lactic Acid (ml):   0      
Sauermalz (oz):   0      
         
Mash Water  (ppm):         
Ca:   148
Mg:   29
Na:   6
Cl:   184
SO4:   220
Cl to SO4 Ratio:   0.84
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Re: Coming here to brag about my Weizen

Unread postby cpa4ny » Wed May 14, 2014 11:59 pm

Looks great; besides the different water profile, will you be keeping all the other aspects of your Weizen recipe ceteris paribus?

:cheers:
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Re: Coming here to brag about my Weizen

Unread postby Nesto » Thu May 15, 2014 3:35 am

cpa4ny wrote:Looks great; besides the different water profile, will you be keeping all the other aspects of your Weizen recipe ceteris paribus?

:cheers:

Well, close. Just one inconsequential change other than water treatment, I've dialed in my grain absorption better, so the water volumes will be slightly different and I only sparge with 2.5 liters for most brews now. Even the ambient temp should be just about what it was when I brewed last year :beer: We shall see if I can recreate it!
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