Kristalweizen (New Beer, New Me) - Beer Recipe - Brewer's Friend

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Kristalweizen (New Beer, New Me)

148 calories 10.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.73 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Tuesday June 15th 2021
1.046
1.005
5.3%
16.4
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Wheat20 lb Wheat 38 1.8 72.1%
7 lb Proximity - Vienna7 lb Vienna 37 3.5 25.2%
0.75 lb American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L 35 20 2.7%
27.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 10.53 15.4%
2.50 oz Hallertau Blanc2.5 oz Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 5.85 38.5%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop (High Krausen) 0 days 46.2%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Sweet Orange Peel Flavor Primary 0 min.
1 oz Bitter Orange Peel Flavor Primary 0 min.
1 tsp Diammonium Phosphate (DAP) Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
15 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Gulo Ale OYL-501
Amount:
2.91 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Albuquerque CABQ Zone 12 - 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 15g Calcium Chloride
10ml of 88% lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 gal Infusion 201 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.54 gal (70.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.54 gal (22.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.67 gal (94.68 qt). Suggest reducing initial strike volume to 9.78 gal (39.12 qt) and adding 11.67 gal (46.68 qt) sparge/top-off. 21.45 85.8  
Strike water volume (equipment estimates 21.26 g | 85 qt) 21.45 85.8  
Mash volume with grains (equipment estimates 23.48 g | 93.9 qt) 23.67 94.7  
Grain absorption losses -3.47 -13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.54 g | 70.2 qt) 17.73 70.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 16 64  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Volume into fermentor 16 64  
Total: 21.45 85.8
Equipment Profile Used: System Default
 
Notes

Take a 1l sample of wort into beaker for fast ferment test.

Add 1tsp of DAP and one tab of whirlflock at 15min left in the boil.

Add 2.5oz of hallertau blanc at 170 as a hop stand

Add 3oz of nelson sauvin at pitch.

Day 5: Gravity reading.

Day 7: Add bitter and sweet orange peel in a pint glass with 170F water to pasteurize.

Day 8-9 Take gravity reading, if at target cold crash.

Before kegging, filter beer.

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  • Last Updated: 2021-12-08 17:09 UTC