Altweizen / Weizen Altbier - Beer Recipe - Brewer's Friend

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Altweizen / Weizen Altbier

168 calories 16.9 g 16 oz
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Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mitchell Usasz
Hop Utilization: 98%
Calories: 168 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Friday September 3rd 2021
1.051
1.012
5.2%
21.0
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Dark Wheat Malt9 lb Dark Wheat Malt 37 7 35%
4 lb Weyermann - Bohemian Pilsner Malt4 lb Bohemian Pilsner Malt 36.8 2.43 15.5%
2 lb Bestmalz - BEST Munich2 lb BEST Munich 37 6.3 7.8%
6 lb Weyermann - Munich Type II (Dark)6 lb Munich Type II (Dark) 37 10 23.3%
2 lb Weyermann - Caramunich Type 32 lb Caramunich Type 3 34 57 7.8%
2 lb Weyermann - CaraWheat2 lb CaraWheat 31 45 7.8%
0.75 lb Weyermann - Caramunich Type 10.75 lb Caramunich Type 1 33.5 35 2.9%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.88 50%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 9.13 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash --
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 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
16 gal Protein Infusion 122 °F 122 °F 20 min
Beta Sacch Infusion 122 °F 149 °F 30 min
Alpha Sacch Infusion 149 °F 158 °F 30 min
Mashout Temperature 158 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.53 gal (82.12 qt). Suggest reducing initial strike volume to 9.94 gal (39.76 qt) and adding 8.53 gal (34.12 qt) sparge/top-off. 18.47 73.9  
Strike water volume (equipment estimates 16.08 g | 64.3 qt) 18.47 73.9  
Mash volume with grains (equipment estimates 18.14 g | 72.6 qt) 20.53 82.1  
Grain absorption losses -3.22 -12.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 13.5 54  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13.5 g | 54 qt) 11 44  
Total: 18.47 73.9
Equipment Profile Used: System Default
"Altweizen / Weizen Altbier" Altbier beer recipe by Mitchell Usasz. BIAB, ABV 5.16%, IBU 21, SRM 16.81, Fermentables: (Dark Wheat Malt, Bohemian Pilsner Malt, BEST Munich, Munich Type II (Dark), Caramunich Type 3, CaraWheat, Caramunich Type 1) Hops: (Tettnanger) Other: (Campden Tablets, 5.2 pH Stabilizer, Whirlfloc)
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  • Last Updated: 2021-09-12 15:44 UTC