RecipeDB - Amberwell Kaiser Weizen

[gsharratt]

Amberwell Kaiser Weizen

Ale - Weizen/Weissbier
All Grain

Brewer's Notes

I used 16L strike water @ 72 degrees. Mashed for half an hour then did a single decoction where I put approx. 40% of the mash into a pot and slowly brought back up to 72 degrees, rested for 20 minutes, then slowly brought to the boil over 30 minutes. Another 16L of sparge water in two seperate batches. The Candi Sugar was added at 60 minutes with hops. My og/fg was 1.048/1.010 resulting in an ABV of 5.1%

Malt & Fermentables

%	KG	Fermentable
	2.5 kg	Weyermann Pale Wheat
	2.5 kg	Weyermann Pilsner
	0.4 kg	JWM Caramalt
	0.15 kg	Candi Sugar (clear)

Hops

Time	Grams	Variety	Form	AA
	28 g	Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins)

Yeast

13 g

DCL Yeast WB-06 - German Wheat

Misc

	8 g	Orange Peel
	1 g	Corriander
	0.5 tablet	Whirfloc

23L Batch Size

Brew Details

• Original Gravity 1.051 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 12.4 IBU
• Efficiency 65%
• Alcohol 4.67%
• Colour 12 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 2 days