Brewing recipe for Wheat beer
Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
1.2 kg Wheat malt
1.2 kg Pilsner malt
10 g Tettnang hops (4.2 % alpha)
½ packet Safbrew WB06 yeast
Method
Mash programme
- 50 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 15 min
- 73 °C › 35 min
- 78 °C › 15 min
- Boiling › 80min
Hop addition
10 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 22 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
Recipe for 20-litre Braumeister
Ingredients
23 l of brewing water to start with plus sparging water
2.3 kg Wheat malt
2.2 kg Pilsner malt
20 g Tettnang hops (4.2 % alpha)
1 packet Safbrew WB06 yeast
Method
Mash programme
- 50 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 15 min
- 73 °C › 35 min
- 78 °C › 15 min
- Boiling › 80min
Hop addition
20 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 21 litres
Fermentation
Fermentation temperature at around 22 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
Recipe for 50-litre Braumeister
Ingredients
55 l of brewing water to start with plus sparging water
5.5 kg Wheat malt
5.5 kg Pilsner malt
50 g Tettnang hops (4.2 % alpha)
2 packets Safbrew WB06 yeast
Method
Mash programme
- 50 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 15 min
- 73 °C › 35 min
- 78 °C › 15 min
- Boiling › 80min
Hop addition
50 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 52 litres
Fermentation
Fermentation temperature at around 22 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
Recipe for 200-litre Braumeister
Ingredients
230 l of brewing water to start with plus sparging water
20.0 kg Wheat malt
20.0 kg Pilsner malt
180 g Tettnang hops (4.2 % alpha)
2 packets Safbrew WB06 yeast
Method
Mash programme
- 50 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 15 min
- 73 °C › 35 min
- 78 °C › 15 min
- Boiling › 80min
Hop addition
180 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 210 litres
Fermentation
Fermentation temperature at around 22 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
Recipe for 500-litre Braumeister
Ingredients
550 l of brewing water to start with plus sparging water
50.0 kg Wheat malt
50.0 kg Pilsner malt
500 g Tettnang hops (4.2 % alpha)
3 packets Safbrew WB06 yeast
Method
Mash programme
- 50 ° C › Start mashing
- 52 °C › 0 min
- 63° C › 15 min
- 73° C › 35 min
- 78° C › 15 min
- Boiling › 80min
Hop addition
500 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 520 litres
Fermentation
Fermentation temperature at around 12 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
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