Speltweizen - Beer Recipe - Brewer's Friend

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Speltweizen

173 calories 19.3 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy Magazine
Hop Utilization: 82%
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday June 14th 2020
1.052
1.015
4.9%
12.1
15.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.67 lb German - Pilsner2.67 lb Pilsner 38 1.6 33.4%
4.33 lb German - Spelt Malt4.33 lb Spelt Malt 37 2 54.1%
4 oz German - Carafa II4 oz Carafa II 32 425 3.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 6.3%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 3.1%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.73 oz Hallertau Hersbrucker0.73 oz Hallertau Hersbrucker Hops Pellet 4 Boil 50 min 12.13 100%
0.73 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.67 each Whirlfloc Tab Fining Boil 10 min.
2.67 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.99 ml Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
0.80 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Ferrulic Acid Rest Infusion -- 113 °F 10 min
Decoction mash (kesselmaische) to next rest Temperature -- 144 °F 30 min
Kessenmaische Decoction -- 156 °F 30 min
3.75 gal Batch sparge Sparge 156 °F 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.5 10  
Mash volume with grains (equipment estimates 2.54 g | 10.2 qt) 3.14 12.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.68 g | 22.7 qt) 5.6 22.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.4 13.6  
Top off amount 0.6 2.4  
Going into fermentor 4 16  
Total: 6.85 27.4
Equipment Profile Used: System Default
 
Notes

Ferment at 62, increase to 72 degrees over 5 days. Open fermentation in bucket (not sealed) recommended. Can use decoction to develop flavor and color, I will not on the first brew. May brew small batch because this beer is best served fresh. No need to secondary.

Alternate yeast: Wyeast 3068

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  • Public: Nope, Not Shared
  • Last Updated: 2020-06-23 21:55 UTC
  • Snapshot Created: 2020-06-14 17:33 UTC