Klasse Bavarian Weissbier (simplified, high-gravity mash) - Beer Recipe - Brewer's Friend

Klasse Bavarian Weissbier (simplified, high-gravity mash)

144 calories 11 g
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 13.25 liters
Post Boil Size: 10.6 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J Palmer, How to Brew, 4th Ed.
Rating:
4.00 (1 Review)

Hop Utilization: 96%
Calories: 144 calories (Per )
Carbs: 11 g (Per )
Created: Friday May 7th 2021
1.048
1.006
5.6%
13.0
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Gambrinus - Wheat Malt2.7 kg Wheat Malt 35.9 2 60%
1.80 kg Gambrinus - Pilsner Malt1.8 kg Pilsner Malt 37.3 1.5 40%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 13.02 100%
20 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.25 L Infusion -- 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4.92 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Kamloops, British Columbia, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 2 5 5 7 52
Mash Chemistry and Brewing Water Calculator
 
Notes

(i) This is a 5gal batch to be done in a 5 gal kettle. Following information in Ref. [1], it turns out a water-to-grist ratio (W2GR) of as low as 2 liters per kg should cause no degradation in mash efficiency. If it did, I would consider mashing longer as needed. For this recipe W2GR is 3.5 gals/ 4.5 kg = 13.2/ 4.5 = 2.9.
Ref. [1]: How to Brew, 4th ed by J. Palmer, section "water-to-grist ratio".
(ii) I eliminated the docoction. Following the steps in Palmer's American Wheat recipe instead, which only has infusion rest. Also, using the mash temp indicated there, 65C, as opposed to the one indicated in Klasse Bavarian Weissbier receipe, 67C. Hence, the only difference between the two wheat ale recipes is the yeast and the type of hops (German vs American).
(iii) The wort in fermentor was topped up with 8L of spring water of which details are:
Compliments Natural Spring Water: HCO3: 210, Cl: 2, Mg: 20, Na:7, SO4: 49, Ca: 79.

View Count: 265
Brew Count: 0
Last Updated: 2021-08-16 05:41 UTC

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