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Auction Agravated Mark- get up and help WhitBeer

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Efficiency: 70% (brew house)
Source: Debs and Mark
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday June 2nd 2012
1.062
1.017
5.8%
52.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - White Wheat 13.5 lb White Wheat 40 2.8 56.3%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 12.5%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 8.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.2%
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 14.6%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Willamette4 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 50%
4 oz Willamette4 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Herb Primary 5 min.
1 oz Cumin seed Herb Primary 5 min.
2 oz Curanco orange peel Spice Secondary 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Gypsum 2 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 Infusion -- 160 °F 120 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.42 gal (49.68 qt). Suggest reducing strike water volume to 10.08 gal (40.32 qt) and adding 0.42 gal (1.68 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.75 qt/lb 10.5 42  
Mash volume with grains 12.42 49.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.8 g | 47.2 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.25 57
Equipment Profile Used: System Default
 
Notes

added- muntons yeast

Strike Temp. 172 - 173

Over night Spurge

Sparge temp 165

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  • Last Updated: 2012-06-12 00:28 UTC