Wheat Monster - Beer Recipe - Brewer's Friend

Wheat Monster

241 calories 23.7 g
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 9.6 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 241 calories (Per )
Carbs: 23.7 g (Per )
Created: Tuesday February 13th 2018
1.078
1.018
7.9%
69.0
11.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Bestmalz - BEST Wheat Malt1.2 kg BEST Wheat Malt 37.7 2.2 44.4%
1.20 kg Gladfield - Pilsner Malt1.2 kg Pilsner Malt 37.7 1.93 44.4%
0.30 kg Simpsons - Light Crystal0.3 kg Light Crystal 34 39 11.1%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum (15 AA)10 g Magnum (15 AA) Hops Pellet 15 Boil 60 min 51.11 15.2%
8 g Mandarina Bavaria (8.5 AA)8 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Hop Stand at 100 °C 30 min 4.86 12.1%
4 g Amarillo4 g Amarillo Hops Pellet 8.6 Hop Stand at 100 °C 30 min 2.46 6.1%
4 g Citra (11 AA)4 g Citra (11 AA) Hops Pellet 11 Hop Stand 20 min 3.14 6.1%
20 g Mandarina Bavaria (8.5 AA)20 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Dry Hop Day 5 30.3%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Dry Hop Day 5 15.2%
10 g Citra10 g Citra Hops Pellet 11 Boil 5 min 7.47 15.2%
66 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike -- 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Campden Tablet Other Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 44.3 g       Temp: 18 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

First 30% of attenuation at 18°C, then let it free rise to 23°C.

Dry hop is just before terminal.

View Count: 630
Brew Count: 0
Last Updated: 2021-08-29 11:08 UTC

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