Empire Hausaweizen

Posted: June 23, 2013 in Uncategorized
Empire Hausaweizen

Type: All Grain Date: 6/9/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer: Lauren Kirchoff
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 10.00 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 50.00 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 30.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 10.00 %
0.75 oz Hallertauer [6.20 %] (60 min) Hops 15.3 IBU
0.25 oz Hallertauer [6.20 %] (10 min) Hops 1.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.82 % Actual Alcohol by Vol: 4.95 %
Bitterness: 17.2 IBU Calories: 222 cal/pint
Est Color: 5.1 SRM Color:


Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 10.00 lb
Sparge Water: 0.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 159.3 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 13.3 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F


6/9 – Lauren brewed with me today and I begun to teach her about the brewing process. It was great having company while brewing and it was a very sunny day in Bend. We enjoyed a couple of beers while brewing and the brew day went off without a hitch. Should be able to go grain to glass in about 4 weeks with this hefe.

Created with BeerSmith





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