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Blanche Weizen- Wit

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: J Normand
Hop Utilization: 99%
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Thursday March 6th 2025
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1.051
1.008
5.7%
20.2
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 50%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 2 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 3.1 Boil 60 min 11.43 50%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 3.1 Boil 30 min 8.78 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Bitter Orange Peel Flavor Mash 8 min.
15 g corriander Spice Mash 8 min.
1.50 g Chamomile Herb Mash 3 min.
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Montréal Tap
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
20 L protein rest Strike 18 °C 50 °C 30 min
step mash Strike 50 °C 64 °C 30 min
step mash Sparge 64 °C 68 °C 30 min
mash-out Strike 68 °C 75 °C 10 min
7 L sparge added to lifted grains Sparge 70 °C 74 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.9 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

tested mash PH & was 6+... added tsp Gypsum to hit 5.5 approximately (litmus)

6 mars : OG was 1.051

29 mars : G after 3 weeks 1.010 and some sulfur aroma ... beer in a beaker was very white-cloudy.. bubbles every 60 seconds

6 avril : kegged. Cooling. Will carbonnate in a couple days

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  • Public: Yup, Shared
  • Last Updated: 2025-04-07 21:33 UTC