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Weissbier Schneider Weisse Clone

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: William
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday October 31st 2022
12.9 °P
2.8 °P
5.4%
14.2
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,750 g Weyermann - Pale Wheat1750 g Pale Wheat 36 2 50.4%
1,650 g Weyermann - Pilsner1650 g Pilsner 36 1.5 47.6%
70 g Weyermann - CaraWheat70 g CaraWheat 31 45 2%
3,470 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Herkules3 g Herkules Hops Pellet 19.9 Boil 60 min 14.23 50%
3 g Hallertau Tradition (Germany)3 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 0 min 50%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 246.6 g       Temp: 20 °C       CO2 Level: 6 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 L Decoction -- 100 °C 20 min
1.5 L Decoction -- 100 °C 20 min
10 L Strike 68 °C 67 °C 60 min
7 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 37 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.7
Mash volume with grains 15
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 9.4 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 12
Going into fermentor 12
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

37° mash in
45°C rest for 20 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
55°C protein rest 10 min
2 liter Decoction for 20 min.
63°C maltose rest 45 min
72°C Saccharification rest 30 min.
60 min Boil

Airate Wort before pitching

Ferment in a bucket
Initial fermentation 16 - 20° C
Secondary Fermenation 1 week at 20° C & 2 weeks at 10°C

Prime bottles with 7,5 grams of sugar per bottle (a little less than two teaspoons).

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  • Last Updated: 2023-04-24 18:00 UTC