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| Recipe | Weissbier | dunkles Hefeweizen | Alt | Kölsch | Märzen | Pils | |
|---|---|---|---|---|---|---|---|
| Pilsener Malt | kg | 3.5 | 1.5 | 2.5 | 8.5 | 7.5 | 9.5 |
| Munich Malt 15EBC | kg | 1.0 | 3.0 | 7.5 | - | 2.0 | - |
| Wheat Malt | kg | 5.0 | 5.0 | - | 1.5 | - | - |
| Carapils | kg | 0.5 | - | - | - | - | 0.5 |
| Caramunich | kg | - | 0.5 | - | - | 0.5 | - |
| Farbmalt | g | - | 60 | 60 | - | - | - |
| Residual alkalinity of brewater | <10dH | <5dH | 0dH | ||||
| Single Decoction | |||||||
| Mash water | 18L / 48C | 20L / 66C | |||||
| Target temperature / rest | 41-44C / 30min | 56-58C / 10min | |||||
| Infusion water | 14L boiling | 12L / 77C | |||||
| Rest @62-64C | 20min | 30min | |||||
| Decoction | 17L, saccharification @70-72C, boil 10mins | ||||||
| Rest @73-76C | check for full starch conversion (iodine test), then let spent grains settle out for 15mins and start lautering. | ||||||
| Variant: Kettle Mashing (Infusion) | |||||||
| Heat 32L mash water | to 44C | to 61C | |||||
| Mashing in | 41-44C / 20mins | 56-58C / 10mins | |||||
| Heat up to 62-64C / Rest for | 30min | 45min | |||||
| final starch conversion / mashing out | heat to 70-72C, hold for 30-40mins, heat to 75-max.78C, then let spent grains settle out for 15mins and start lautering. | ||||||
| Hoppings | Boil | !!gramms alpha-acid!! | |||||
| Tettnanger | First wort | 1.3 | 1.3 | - | 2.0 | 1.5 | 2.0 |
| Perle P45 | 70min | 1.3 | 1.3 | 7.0 | 4.0 | 2.0 | 4.0 |
| Tettnanger | 5min | - | - | - | 1.5 | - | 1.5 |
| Original wort | P | 12-13 | 11-12 | 13-15 | 11-12 | ||
| Yeast - WYEAST# | 3068 | 1007 | 2565 | 2206, 2124 | |||
| Primary fermentation | 20-24C | 14-18C | 9-12C | ||||