Matt Vienna Wheat

A ProMash Recipe Report

BJCP Style and Style Guidelines
15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052   
Min IBU: 8 Max IBU: 15   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 24.00 Wort Size (Gal): 24.00
Total Grain (Lbs): 39.71      
Anticipated OG: 1.047 Plato: 11.7
Anticipated SRM: 3.8        
Anticipated IBU: 24.8      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Daniels

% Amount Name Origin Potential SRM
51.8 20.57 lbs.  Wheat Malt Germany 1.039 2
48.2 19.14 lbs.  Vienna Malt Germany 1.037 3

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
4.57 oz.  Perle Whole 6.00 20.5 60 min
4.57 oz.  Perle Whole 6.00 4.3 5 min

DCL K-97 K-97

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 39.71   
Water Qts: 59.58 Before Additional Infusions
Water Gal: 14.90 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 18.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Generated with ProMash Brewing Software