Weizen / Wheat Beer

[embed]https://youtu.be/TdNG-sqXano[/embed] Ingredients Grains: 4 kg (47.1%) | Wheat | Added at the start of mashing. 4 kg (47.1%) | Pale Ale | Added at the start of mashing. 0.5 kg (5.9%) | Oat flakes | Added at the start of mashing. Total: 8.5 kg (100.1%) Hops: 40 gr (10.1 IBU) | Magnum / Hallertauer Magnum (Germany) - pellets, alpha acid=13% | Added to kettle, boil 15 min. Total: 40 gr (10.1 IBUs) Yeast: Beer yeast SAFALE WB-06. Yeast for German wheat beer (Weizen). Below 22°C produces phenolic aromas of clover or cloves, above 23°C produces banana esters. Remains in suspension for a long time, characteristic of hefeweizen. Fermentation range: 18-24°C Mash Parameters Mash method: All-grain (single infusion) Temperature rests: Protein rest (Direct heat): 55°C - 20 min. Maltose rest (Direct heat): 63°C - 60 min. Saccharification (Direct heat): 67°C - 30 min. Dextrin rest (Direct heat): 72°C - 15 min. Mash out (Direct heat): 78°C - 5 min. Water requirements: Mash water: 34 l (ratio 4 l/kg) | Sparge water: 28 l (grain absorption 1.2 l/kg) | Total water: 62 l Boil Parameters Efficiency: 80.1% Boil time: 60 min | Whirlpool/settling after boil: 0 min | Cooling: 45 min Batch size after boil: 47 l. | Evaporation: 10.0% | Batch size before boil: 51.8 l. Carbonation Parameters Batch volume after fermentation: 40 l. | Carbonation temperature: 21°C Primer: 450 gr. | Dextrose / glucose fermentable extract = 91% | Final CO2 volume = 3.4 (6.8 g/l)