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Recipe: Randers Hvede#2
Brewer: Jens Rasmussen
Asst Brewer:
Style: Bavarian Weizen (Weissbier)
TYPE: All Grain
Taste: (35,0)
Recipe Specifications
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Batch Size: 1043,00 L
Boil Size: 1258,61 L
Estimated OG: 1,055 SG
Estimated Color: 6,5 EBC
Estimated IBU: 16,9 IBU
Brewhouse Efficiency: 82,00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
125,00 kg Pilsner (2-row, spring) (3,0 EBC) Grain 55,56 %
100,00 kg Wheat Malt, Pale (Weyermann) (4,0 EBC) Grain 44,44 %
150,00 gm Hallertauer Perle [43,50 %] (60 min) Hops 16,1 IBU
500,00 gm Cascade, Fresh [2,00 %] (10 min) Hops 0,8 IBU
50,00 gm Coriander Seed (Boil 5,0 min) Misc
90,00 gm Orange Peel, Bitter (Boil 5,0 min) Misc
1 Pkgs Safbrew WB-06 (Fermentis) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 225,00 kg
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Temperature Mash, 2 Step, Light Body
Step Time Name Description Step Temp
2 min Protein Rest Add 720,00 L of water and heat to 3535,0 C
2 min Step2 Heat to 43,0 C over 10 min 43,0 C
20 min Saccharification Heat to 65,0 C over 40 min 65,0 C
10 min Step3 Heat to 70,0 C over 5 min 70,0 C
10 min Mash Out Heat to 78,0 C over 10 min 78,0 C