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Holy Roman Hefeweizen MMXIV

From the BrewBlog of The Weiss Guys
Centennial, Colorado USA

Printed January 16, 2021
Specifics
Style: Weizen/Weissbier
Brewer: Nicholas Trandem
Brew Date: May 03, 2014
Yield: 10 gallons
Color (SRM/EBC): 8.4/16.5
Bitterness: 11.9 IBU (Tinseth)
BU/GU 0.32
Calories: 122 (12 ounces)
Conditioning: Bottles
ABV: 3.7%
ABW: 2.9%
Bottling ABV: 4.2%
Batch No: 34
OG: 1.037
OG (Plato): 9.27° P
FG: 1.009
FG (Plato): 2.31° P
Real Extract: 3.56° P
App. Atten.: 75.1%
Real Atten.: 61.5%
General Information
Method: Extract
Recipe
Extracts
14.00 pounds LME - Wheat 100% of grist
14.00 pounds Total Extract Weight 100% of grist
Hops
1.00 ounces Tettnanger 3.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3.9 AAUs
0.50 ounces Hallertauer Gold 4.5% Pellets @ 60 minutes 2.3 AAUs
1.50 ounces Total Hop Weight 6.2 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Hefeweizen Ale
Manufacturer: White Labs
Product ID: WLP300
Type: Wheat
Flocculation: Low
Attenuation: 74%
Temperature Range: 68–72°F
Amount: 70 ml
Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Age: 49 days @ 68° F
BJCP Style Info
Style: Weizen/Weissbier
O.G.: 1.044 - 1.052
F.G.: 1.010 - 1.014
ABV: 4.3 - 5.6%
Bitterness: 08 - 15 IBUs
Color: 2 - 8 SRM
Info:
A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

Brew Day Data
Boil Time: 60 ______
O.G.: ______ ______
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Printed using BrewBlogger 2.3.1 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.