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Weizen Beer CHTMH (Fredderick M/Charles E

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.82 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday August 3rd 2024
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1.049
1.012
4.8%
12.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Proximity - Pale Malt2 kg Pale Malt 37.5 2 36.9%
3.42 kg Proximity - Wheat Malt3.42 kg Wheat Malt 39.1 3 63.1%
5.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 8.03 64.3%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 10 min 4.04 35.7%
28 g / $ 0.00
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Strike water volume at mash thickness of 3.7 L/kg 19.8
Mash volume with grains 23.4
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17.4 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 30.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

1.-Descanso Proteico a 58°C / y nos vamos a quedar a 53°C despues de aventar el grano los primeros 30 minutos

2.-Macerado a 65.5°C durante 60 min despues nos iremos a 75°C para el mash out 10 minutos

3.-Poner en estufa el agua de lavado a 77°C promedio + - 2°C

4.-Irse a hervor y enfriar en una temperatura de 20°C y 21°C

5.-Mandar a fermentador
5.1.-primeros 7 dias fermentaremos a 20°C (Sabor a platano/Clavo)
5.2.8vo dia a 15°C hasta el 12avo dia (hay que ver la cerveza de 4 a 7 dias)

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  • Public: Yup, Shared
  • Last Updated: 2024-08-03 13:03 UTC