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Weissbire

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Good Day
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday August 23rd 2023
1.051
1.013
5.0%
9.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Castle Malting - Pilsner1 kg Pilsner 38 1.6 21.7%
3.50 kg Castle Malting - Château Wheat Blanc3.5 kg Château Wheat Blanc 38 1.8 76.1%
0.10 kg Castle Malting - Château Cara Clair0.1 kg Château Cara Clair 35 3.2 2.2%
4.60 kg / ฿ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.09 50%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 3.91 50%
20 g / ฿ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1.40 g Salt Water Agt Mash 1 hr.
2.15 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
฿ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.48 L Strike 73 °C 67 °C 60 min
16.8 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.9
Mash volume with grains 15.9
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 18.4 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Yeast M20 = 11.5 g

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  • Last Updated: 2024-05-10 09:07 UTC