Weissbier

Method: BIAB
Style: Weissbier
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Greg Hughes
Calories: 153 calories (Per )
Carbs: 14.8 g (Per )

Created: Thursday August 27th 2020

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

13.8

SRM (morey):

3.8

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 kg	Crisp Malting - Wheat Malt3.2 kg Wheat Malt	38.87	2	53.3%
2.80 kg	German - Pilsner2.8 kg Pilsner	38	1.6	46.7%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	East Kent Goldings15 g East Kent Goldings Hops	Leaf/Whole	5	Boil	70 min	8.51	55.6%
12 g	Saaz12 g Saaz Hops	Pellet	3.5	Boil	70 min	5.24	44.4%
27 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	East Kent Goldings (Leaf/Whole)	8.51	55.6%
12 g	Saaz (Pellet) 12 g Saaz (Pellet) Hops	5.24	44.4%
27 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Infusion	74 °C	65 °C	60 min
14 L		Batch Sparge	77 °C	77 °C	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Gypsum		Water Agt	Mash	1 hr.
5 g	Protafloc		Fining	Boil	15 min.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 292.4 g Temp: 20 °C CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	16	71	69	0
Mash Chemistry and Brewing Water Calculator

View Count: 220
Brew Count: 0
Last Updated: 2021-01-06 19:57 UTC

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