Deutschland 1.2 Beer Recipe | Partial Mash Weissbier | Brewer's Friend
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Deutschland 1.2

68 calories 6.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Weissbier
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: B. Traugh
Calories: 68 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created: Tuesday May 23rd 2017
1.021
1.005
2.0%
2.2
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 oz Flaked Rice6 oz Flaked Rice 40 0.5 3.8%
3 lb Dry Malt Extract - Munich3 lb Dry Malt Extract - Munich 42 8 30.8%
6 oz Torrified Barley6 oz Torrified Barley 36 2 3.8%
6 lb Torrified Wheat6 lb Torrified Wheat 36 2 61.5%
9.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cascade3 oz Cascade Hops Pellet 7 Boil 2 min 2.22 100%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- 165 °F 60 min
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Danstar Nottingham
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Deutschland Pale Ale 1.2

Batch #1. 05/22/2017

= Ingredients List=

10:2:0.5

Carmel #30L (6 oz)

Wheat DMT (6 #)

Flaked Rice (3 oz)

CBW Bavarian Wheat (Dry Malt Extract)
(3 #)

MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)(3 oz)

NOTTINGHAM Ale Yeast. One packet=
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).



=Brewing instructions=

Wurt:
3/4 brewing pot tap water.

Bring to between 155• and 175•

Add (in a brewing sack):
6 oz. of Carmel #30 L
6 #. of Wheat DMT
6 oz. of flaked rice

Place in covered pot for 15 minutes.

Remove sack after 15 minutes (do not squeeze the sack)

This is your wurt.

Sparge:
"Making Sparge"

Bring Sparge to boil.

Add:
3# CBW Bavarian Wheat Dry Malt Extract.

Stir to dissolve completely.

Do not let it over boil.

Adjust boil to slow steady boil.

Boil for 58 minutes.

Add (in a brewing sack):

3 oz. MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)

Boil an additional 2 minutes.

Remove Hops sack.

Cool to between 75• and 55•

Transfer to carboy.
Add water or water and ice to first rim of sanitized carboy.

Add:
1 Packet of NOTTINGHAM Ale Yeast.
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).

Seal carboy

Place carboy float valve (ensure enough water added to float insert).

Ferment for 12-14 days.

Jacking instructions:
"Jack into bottles or growlers or kegs"

Jacking (packaging):

1 1/2 cup water per gallon of un-conditioned beer.

Add 2 table spoons sugar per gallon.

This is your "Conditioner".

Bring Conditioner to boil for 5 minutes. Let cool to below 75•.

Add to 12-14 day fermented beer.

Stir, Jack, let condition for 10-14 days before refrigeration.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-23 04:28 UTC
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