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Weissbier

166 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Saturday July 4th 2020
1.055
1.008
6.2%
14.2
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,300 g German - Wheat Malt3300 g Wheat Malt 37 2 55%
2,700 g United Kingdom - Pilsen2700 g Pilsen 36 1.8 45%
6,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfrüh20 g Hallertau Mittelfrüh Hops Pellet 4.5 Boil 60 min 9.49 50%
20 g Hallertau Mittelfrüh20 g Hallertau Mittelfrüh Hops Pellet 4.5 Boil 15 min 4.71 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Lactic acid Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
0.50 each Whirlfloc Fining Boil 15 min.
2.70 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
3 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 66 °C 66 °C 60 min
Mash out Temperature 66 °C 78 °C 5 min
14 L Strike 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.7 L) 36.9
Mash volume with grains (equipment estimates 40.6 L) 40.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Top off amount 4
Volume into fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Vannjustering, mesk og skyll

Per 10L vann
5 g lactic acid
2g CaSo4 (Kalsiumsulfat)
1g CaCL2 (Kalsiumklorid)



Rehydrering av tørrgjær:
I en desinfisert beholder tilsettes 1 dl vann på ca. 25-30 °C per pakke tørrgjær. La det trekke i 20 min, deretter røres det inn og er klart til bruk.


Karbonering, 4g sukker per flaske (2 karboneringsdrops)

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  • Last Updated: 2020-07-05 07:19 UTC