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Weiss Guy

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arthur Allen - Artisans Wine & Home Brew
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday August 26th 2020
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1.059
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5.8%
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4.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Avangard - Pale Ale Malt6 lb Pale Ale Malt 39 2 50%
1 lb Avangard - Vienna1 lb Vienna 37.7 3.5 8.3%
4 lb Avangard - Wheat4 lb Wheat 38.2 2 33.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hersbrucker Spat (2.0 AA)0.25 oz Hersbrucker Spat (2.0 AA) Hops Pellet 2 Boil 60 min 1.91 12.5%
0.25 oz Hersbrucker Spat (2.0 AA)0.25 oz Hersbrucker Spat (2.0 AA) Hops Pellet 2 Boil 45 min 1.75 12.5%
0.25 oz US Saaz (8.5 AA)0.25 oz US Saaz (8.5 AA) Hops Pellet 8.5 Boil 45 min 7.45 12.5%
0.25 oz Hersbrucker Spat (2.0 AA)0.25 oz Hersbrucker Spat (2.0 AA) Hops Pellet 2 Boil 30 min 1.47 12.5%
0.25 oz US Saaz (8.5 AA)0.25 oz US Saaz (8.5 AA) Hops Pellet 8.5 Boil 30 min 6.23 12.5%
0.25 oz Hersbrucker Spat (2.0 AA)0.25 oz Hersbrucker Spat (2.0 AA) Hops Pellet 2 Boil 15 min 0.95 12.5%
0.50 oz US Saaz (8.5 AA)0.5 oz US Saaz (8.5 AA) Hops Pellet 8.5 Boil 15 min 8.05 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 163 °F 153 °F 60 min
1.5 gal Sparge 153 °F 153 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

10-minute mash rest at 108-112°F

Mash at 153°F for 60 minutes or until conversion is complete. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 68°F for 2–3 days, then allow the temperature to rise slowly to 74°F by the end of fermentation to ensure full attenuation.

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  • Last Updated: 2020-08-29 13:59 UTC