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Guttas weiss

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 120 liters
Post Boil Size: 110 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Tuesday February 15th 2022
1.056
1.014
5.5%
12.9
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Weyermann - Pilsner10 kg Pilsner 36 1.5 36.8%
15 kg Weyermann - Pale Wheat15 kg Pale Wheat 36 2 55.2%
2 kg Weyermann - Vienna Malt2 kg Vienna Malt 37 3.5 7.4%
150 g German - Carafa III150 g Carafa III 32 535 0.6%
27.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Barth-Haas - Hallertauer Magnum40 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 12.34 72.7%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 10 min 0.56 27.3%
55 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 531 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1398.5 g       Temp: 20 °C       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
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 118.83 L. Suggest reducing initial water volume to 45.4 L and adding 73.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 117.02 L. Suggest reducing strike water volume to 27.48 L and adding 71.62 L sparge/top-off. 99.1
Strike water volume at mash thickness of 3.7 L/kg 99.1
Mash volume with grains 117
Grain absorption losses -27.2
Remaining sparge water volume (equipment estimates 47.8 L) 49
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 118.8 L) 120
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 110
Going into fermentor 110
Total: 148.1  
Equipment Profile Used: System Default
 
Notes

-2 ukers gjæring på 18 - 20 grader.

-7 g sukker per liter øl til karbonering som tilsvarer totalt 770 gram sukker fordelt på 110 l øl

-Sukkeret løses opp under oppkok. tilsettes ølet under meget rolig omrøring.

-tappes deretter på flasker. Flaskemodning i 2 uker på romtemp.

-kan drikkes etter 2 uker på flaske.


Totalt est tid til ferdig øl = 4 uker.

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  • Last Updated: 2022-02-15 21:50 UTC