Weyermanns Recipe

[Zwickel]

Hello Community,

Some people are always looking for new recipes; well Ive found a very interesting web site and thought to share it with you: http://www.weyermann.de/eng/hr.asp?go=rz&a...2&sprache=2

Cheers :beer:

 

[warrenlw63]

Good site Zwickel.

Been checking that one out since Weyermann malt was first exported here in 2001. Better late than never.

Recipes are good though and thanks all the same.

Warren -

 

[THE DRUNK ARAB]

That is a great site Zwickel. :beer:

I brewed the Smoked Mild on the last day of 2006 and will be gassing the keg up tonight. :beerbang:

C&B
TDA

 

[yardy]

That is a great site Zwickel. :beer:

I brewed the Smoked Mild on the last day of 2006 and will be gassing the keg up tonight. :beerbang:

C&B
TDA

Hey TDA, curious, how do you convert that recipe for a std batch or am I missing something ?


cheers

yard

 

[Norsman]

TDA what did you use for yeast?

 

[DJR]

Hey TDA, curious, how do you convert that recipe for a std batch or am I missing something ?
cheers

yard

It has amounts for a hL batch - just multiply these amounts by 23/100 for a 23L batch, or roughly 1/4 of the amounts.

 

[warrenlw63]

Here's the grainbill in percentages as per ProMash. Just adjust them accordingly for your preferred batch sizes.

Light Munich 62.4%
Rauchmalz 25.9%
Caramunich II 7.8%
Carafa II 3.9%

Lotsa smoke but I'm game. :beerbang: I actually wonder how it would fare swapping the Munich I for Munich II. I reckon it would make for a tasty beer.

Warren -

 

[kirem]

tdh gave me a copy of a weyerman powerpoint presentation about 6 or 7 years ago. It has more recipes in it.

It is 16.7Mb if anyone can tell me how I can share I would be happy to.

Kirk

 

[fixa]

tdh gave me a copy of a weyerman powerpoint presentation about 6 or 7 years ago. It has more recipes in it.

It is 16.7Mb if anyone can tell me how I can share I would be happy to.

Kirk

dunno...
but would love to see it though... you could email it to people?

 

[kirem]

alrighty, if you want let me know, PM, email etc etc and I will email it out.

Kirk

 

[crozdog]

if anyone can tell me how I can share I would be happy to.
Kirk

kirk,
you can send a post to this thread & use the attachment box below to attach a file to the post.

crozdog

 

[kirem]

crozdog, it is 16+ MB

 

[Ross]

kirk,
you can send a post to this thread & use the attachment box below to attach a file to the post.

crozdog

A 16.7 Meg file - Can you???

cheers Ross

 

[kirem]

I have it down to 2.7mb, what is the maximum file attachment size?

 

[ausdb]

Hello Community,

Some people are always looking for new recipes; well Ive found a very interesting web site and thought to share it with you: http://www.weyermann.de/eng/hr.asp?go=rz&a...2&sprache=2

Cheers :beer:

I have made the Johann Baptist Weibier (JBW) in the past and actually did the stepped mash process. So far it has been the best weizen I have made. I think the ferulic acid rest in the low 40's helps

As for scaling the recipe I just entered it as into promash and then scaled it backwards and took a punt on the hops with a 60 minute addition for about 16 IBU's

 

[RussTaylor]

I have it down to 2.7mb, what is the maximum file attachment size?

Kirem, The max file upload looks to be 1Mb. If AHB won't put it up somewhere, I can host it on one of my servers if you want. Any issues with copyright?

Cheers
Russ

 

[Ross]

I have made the Johann Baptist Weibier (JBW) in the past and actually did the stepped mash process. So far it has been the best weizen I have made. I think the ferulic acid rest in the low 40's helps

As for scaling the recipe I just entered it as into promash and then scaled it backwards and took a punt on the hops with a 60 minute addition for about 16 IBU's

Ausdb,

What yeast did you use & did you add an amber malt extract to prime with as per the recipe?
I'm interested in making this one myself.

cheers Ross

 

[kirem]

Russ,

I don't think there is any copyright issues. It was a free CD given to some of weyermann's customers as far as I know.

Kirk

 

[tangent]

I think the ferulic acid rest in the low 40's helps

nowdays i wouldn't dream of making a wheat beer without a stepped mash (decoction or infusion) including an acid rest. Sure makes a tasty wheat :chug:

 

[THE DRUNK ARAB]

TDA what did you use for yeast?

Norsman, I used the Wyeast Scottish Ale 1728 yeast. Just had my first glass and it's tasting very nice IMHO!

Yardy, as DJR and Warren state, just convert by multiplying by .23 for a 23 litre batch or work out grain percentages and scale down.

Here is my recipe for a 23 litre batch at 69% efficiency. OG 1040.

Smoked Millipede Mild

2.90 kg Weyermann Munich I (15.8 EBC) Grain 67.9 %
1.00 kg Weyermann Smoked (3.9 EBC) Grain 23.4 %
0.25 kg Weyermann Caramunich II (124.1 EBC) Grain 5.9 %
0.12 kg Weyermann Carafa Special II (1099.3 EBC) Grain 2.8 %
35.00 gm Willamette [4.30%] (60 min) Hops 20.0 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

C&B
TDA