Bavarian Weissbier - Beer Recipe - Brewer's Friend

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Bavarian Weissbier

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 44.5 liters
Post Boil Size: 37.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dörst Bryggeri
No Chill: 20 minute extended hop boil time
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Tuesday June 2nd 2020
1.048
1.011
4.8%
14.7
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 47.1%
4 kg Castle Malting - Château Wheat Blanc4 kg Château Wheat Blanc 38 1.8 47.1%
500 g Weyermann - Carapils500 g Carapils 37 1.8 5.9%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hersbrucker30 g Hersbrucker Hops Pellet 2.4 First Wort 90 min 7.02 42.9%
40 g Hersbrucker40 g Hersbrucker Hops Pellet 2.4 Boil 30 min 7.68 57.1%
70 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 170.2 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Göteborg, Sweden 2016-2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 16 13 24 61
Keeping the water low on minerals and not acidifying.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.3 L Mash in at 35-40 C for additional conservation of enzymes Strike 40 °C 38 °C --
Ferulic acid rest (favouring clove) Temperature 45 °C 45 °C 15 min
Maltose rest 30-45 min Temperature 63 °C 63 °C 45 min
Saccharification rest to help develop the characteristic fullness of wheat beers Temperature 72 °C 72 °C 30 min
15.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 38.3
Mash volume with grains 43.9
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 16.1 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.9 L) 44.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 36 L) 37.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 37.5 L) 36
Total: 53.9  
Equipment Profile Used: System Default
 
Notes

Mash steps for balanced profile between Banana and Clove flavors as per http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Primary fermentation @17C
Secondary fermentation 1 week @20C, 2 weeks @10C (traditional)

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  • Last Updated: 2020-06-05 15:38 UTC