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no.3 Sourdough Hefeweizen

146 calories 17.9 g 330 ml
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created Thursday July 16th 2020
1.047
1.016
4.0%
11.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 kg Crisp Malting - Finest Maris Otter0.8 kg Finest Maris Otter 38 3 47.6%
0.80 kg United Kingdom - Wheat0.8 kg Wheat 37 2 47.6%
40 g German - Carapils40 g Carapils 35 1.3 2.4%
40 g United Kingdom - Crystal Rye40 g Crystal Rye 33 90 2.4%
1.68 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 60 min 10.12 50%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 2.7 Whirlpool 0 min 1.69 50%
20 g / 0.00
 
Yeast
- sourdough starter
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 5.3
Mash volume with grains (equipment estimates 1.3 L) 6.4
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 8.9 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.6 L) 12
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 3
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 5.1
Going into fermentor 8
Total: 14.6  
Equipment Profile Used: System Default
 
Notes

DEMIJHON vs no.4

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  • Last Updated: 2020-07-25 11:18 UTC