Vacas Flacas Weizen

178 calories 18.1 g
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pete Brothers Brewing
Calories: 178 calories (Per )
Carbs: 18.1 g (Per )
Created Tuesday January 26th 2021
1.054
1.013
5.4%
14.2
5.2
5.6
7.95
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Great Western - Superior Pilsen (1.6 °L)5.75 lb Superior Pilsen (1.6 °L) 35 1.6 45.1%
5.75 lb Great Western - White Wheat5.75 lb White Wheat 37 3.5 45.1%
10 oz Bestmalz - BEST Munich10 oz BEST Munich 37 6.3 4.9%
10 oz Briess - Carapils Malt10 oz Carapils Malt 34.5 1.5 4.9%
12.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Blanc7 g Hallertau Blanc Hops Pellet 7.5 First Wort 0 min 7.52 14.6%
22 g Hallertau Blanc22 g Hallertau Blanc Hops Pellet 7.5 Whirlpool 0 min 3.96 45.8%
19 g Cascade19 g Cascade Hops Pellet 6 Whirlpool 0 min 2.74 39.6%
48 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 qt Sparge 153 °F 60 min
5 gal Strike 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Lactic acid Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g baking soda Water Agt Mash 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
7.95 / each
7.95
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Home Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 153°F (67°C) for 60 minutes or until conversion is complete. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 68°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 74°F (23°C) by the end of fermentation to ensure full attenuation. Package at 2.7 volumes of CO2 and consume fresh.

View Count: 133
Brew Count: 1
Last Updated: 2021-01-29 02:51 UTC

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