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Weizen Red lobster bar

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.8 liters
Post Boil Size: 21.1226 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday August 27th 2024
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1.053
1.012
5.5%
15.9
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 35.7%
2 kg American - Wheat2 kg Wheat 38 1.8 35.7%
1 kg American - Pale Ale1 kg Pale Ale 37 3.5 17.9%
0.35 kg American - Caramel / Crystal 10L0.35 kg Caramel / Crystal 10L 35 10 6.2%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 4.5%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 60 min 11.44 82.4%
6 g Centennial6 g Centennial Hops Pellet 9.2 Boil 25 min 4.48 17.6%
34 g / $ 0.00
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
78 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 70 °C 66 °C 90 min
16.5 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.4
Mash volume with grains (equipment estimates 22.6 L) 24.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 13.1 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.1
Top off amount 1.6
Going into fermentor 22.7
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

15 minutos 45 c descanso proteico
40 minutos 66 c
10 minutos 68 c
15 minutos 75 c

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  • Last Updated: 2026-06-17 03:53 UTC