I thought the Bible said John the Baptist abstained from alcohol, but then, maybe that was an error in translating the ancient Greek. I bet he just declined wine in favour of this heavenly brew!
Weyermann Johann Baptist Weißbier (JBW)
A traditional, open-fermented and cask-conditioned Bavarian Hefeweissbier. Deep golden-brown color. Typical fruity Weissbier aroma.
Alcohol by volume: 5.0%.
Grain Bill (50 kg; 110 lbs.):
60% Weyermann® Pale Wheat Malt (29.5 kg; 65.0 lbs.)
27% Weyermann® Pilsner Malt (13,5 kg; 29.8 lbs.)
10% Weyermann® Carahell® (5.0 kg; 11.0 lbs.)
3% Weyermann® Acidulated Malt (1.5 kg; 3.3 lbs.)
Mash:
Mash in with 160 l (42.4 gal.) of brewing liquor at 35°C (95°F)
Raise mash temperature to 45°C (113°F)
Rest mash for 10 minutes
Raise mash temperature to 52°C (126°F)
Rest mash for 10 minutes
Raise mash temperature to 62°C (144°F)
Rest mash for 30 minutes
Raise mash temperature to 72°C (162 °F)
Rest mash for 30 minutes
Iodine test normal
Raise mash temperature to 78°C (172°F) for mash-out
Lautering:
1st wort run-off: 60 minutes
1st wort kettle volume: 130 l (34.3 gal.) at a gravity of 1.070 (17.4°P), 3 spargings with 50 l (13.2 gal.) each
Sparging length: 100 minutes total
Boil:
Kettle volume at beginning of boil: 280 l (75.0 gal.)
Kettle gravity at beginning of boil: 1.047 (11.7°P)
Boil length: 60 minutes
Hops: 150 g (4.8 oz.) Hallertauer Tradition for bittering and aroma
Net kettle volume at end of boil: 260 l (68.7 gal.)
OG at end of boil: 1.050 (12.4°P)
Fermentation:
Yeast: Weissbier yeast W 68 or Fermentis® Safbrew S-33
Pitching temperature: 18°C (64°F)
Fermentation temperature: 18°C (64°F)
At 1.011 (2.85°P): Second pitching with Fermentis® Saflager W-34/70 dry yeast; addition of Weyermann® Munich Amber Liquid Malt Extract as Speise (priming) calculated to raise the gravity to 1.016 (4.05°P); and kegged immediately.
Warm lagering: In kegs for one week at approximately 20°C (68°F) at a keg pressure of 2.6 bar (37.7 psi)
Cold conditioning: In kegs at approximately 5°C (41°F).
Filtration: None
