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Hefeweizen 2

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 21.83 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday August 12th 2022
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Watson Wheat

by Sean Dawson

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 17

1.055
1.015
5.3%
15.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Pale Wheat2000 g Pale Wheat $ 0.00 / g
$ 0.00 		36 2 52.1%
1,300 g Weyermann - Pale Ale1300 g Pale Ale $ 0.00 / g
$ 0.00 		39 2.3 33.9%
400 g Weyermann - Munich Type I400 g Munich Type I $ 0.00 / g
$ 0.00 		38 6 10.4%
140 g German - CaraMunich III140 g CaraMunich III 34 57 3.6%
3,840 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Chief Hops - Saaz CZ10 g Saaz CZ Hops Pellet 3.5 Boil 60 min 6.05 33.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 30 min 9.3 66.7%
30 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Vorlauf 42 °C 62 °C 80 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14
Mash volume with grains 16.6
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 12.6 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 21.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 26.6  
Equipment Profile Used: System Default
 
Notes

35C for 10 minutes to release ferulic acid - Ferulic Acid Rest
50C for 10 minutes - Protein Rest #1
55C for 15 minutes - Protein Rest #2
62C for 20 minutes - Amylase Rest #1
68C for 20 minutes - Amylase Rest #2
72C for 20 minutes
78C - Mash Out

bottling: sugar priming 195g of dextrose sugar

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  • Last Updated: 2022-09-15 09:24 UTC