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Weizen

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.76 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday April 28th 2025
1.048
1.010
5.0%
12.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Weyermann - Pale Wheat2.6 kg Pale Wheat 36 2 65.7%
160 g Weyermann - Munich Type I160 g Munich Type I 38 6 4%
1.20 kg Weyermann - Pilsner1.2 kg Pilsner 36 1.5 30.3%
3.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16.50 g Hallertau Mittelfruh16.5 g Hallertau Mittelfruh Hops Leaf/Whole 4.2 Boil 60 min 12.26 100%
16.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
10 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 185 g       Temp: 20 °C       CO2 Level: 3.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Infusion 66 °C 66 °C 60 min
11.4 L Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.5
Mash volume with grains 17.1
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 11.2 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 20.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

ปรับน้ำด้วย Calcium Chloride = 4 g ///Gypsum = 1 g /// Epsom Salt = 0.5 g ///
................................................
ค่า PH ก่อนหมัก = 5.2 - 5.4
..................................................
ferment 18 องศา = 1 วัน /// 17 องศา = 3 วัน /// 18 องศา = 2 วัน /// 19 องศา = 2 วัน /// 20 องศา 3 วัน /// Cold Crash =6 องศา = 1 วัน

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  • Last Updated: 2026-04-27 02:52 UTC