We are delighted by this beer style and recipe. It demonstrates how our comprehensive product range, encompassing base malts, wheat malt, high kilned malt, and roasted malts, enables the creation of a diverse array of beer styles, all utilizing exclusively Canadian ingredients.
Vital Statistics:
ABV: 5.3% SRM: 17 IBU: 13 OG: 1.053 FG: 1.013
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 73% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 11.5L |
Volume of Mash Water: 520L |
|
|
Volume of Sparge Water 19L |
Volume of Sparge Water 730L |
|
|
Amount in KG |
Amount in KG |
|
|
2.2 |
99 |
|
|
Parkland Pale - Red Shed (17%) |
0.75 |
33 |
|
Kananaskis – Red Shed (13%) |
0.55 |
25 |
|
Caribou - Red Shed (10%) |
0.45 |
21 |
|
Light Chocolate – Red Shed (10%) |
0.45 |
21 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Hallertauer AA 4.8% |
60 Minutes |
7.5 |
0.013 |
0.625 |
|
Saaz AA 3.75% |
10 Minutes |
2.5 |
0.015 |
0.721 |
|
Tettnang AA 4.5% |
10 Minutes |
3 |
0.015 |
0.721 |
Yeast: Escarpment Labs Weizen I
Strike Water Temperature: 76°C
Water Profile: Munich, Germany
Mash Rest Temperature: 68°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
● Heat strike water to 76c
● Add all malt and brewing salts to strike water. Pro tip: consider adding rice hulls to the mash.
● Adjust mash ph with appropriate acid to reach desired brewing target
● Mash rest temp 68c for 1 hour. Confirm with iodine test
● Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
● Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
● Boil target volume of wort. Length 70 min
● Add Hallertauer at 60min
● Add Saaz & Tettnang and Whrilfloc or Irish Moss at 10min
● Whrilpool/steep
Cooling:
● Rapidly cool the wort with an ice bath or through a heat exchanger
● Add lightly diluted Yeast Lightening
Fermentation:
● Collect cooled wort into fermentation vessel
● Add oxygen through carb stone or by rapidly shaking volume
● Pitch Weizen I at 19c
● After 2 days up fermentation temp to 22c
● Allow beer to ferment until 3 days of same gravity reading
● Proceed to packaging in either canning, bottling or kegging
● Enjoy this beer at 2.4-2.5 volumes of CO2