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Lightning in a bottle

24 calories 1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.006 (recipe based estimate)
Post Boil Gravity: 1.008 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cory Meisch
Calories: 24 calories (Per 12oz)
Carbs: 1 g (Per 12oz)
Created: Monday June 30th 2025
1.008
1.000
1.0%
10.6
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 100%
1 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g BSG - Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 11.3 Whirlpool at 170 °F 30 min 1.79 28.6%
10 g Centennial10 g Centennial Hops Pellet 18.5 Whirlpool at 170 °F 30 min 2.93 28.6%
5 g Citra5 g Citra Hops Pellet 24.9 Whirlpool at 170 °F 30 min 1.97 14.3%
5 g BSG - Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 11.3 Whirlpool at 200 °F 10 min 1.49 14.3%
5 g Centennial5 g Centennial Hops Pellet 18.5 Whirlpool at 200 °F 10 min 2.44 14.3%
35 g / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 14 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
My RO
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 Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 6.71 g | 26.9 qt) 6.67 26.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.05 20.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 5 20  
Total: 6.67 26.7
Equipment Profile Used: System Default
 
Notes

Fill kettle to 5.5 gal
Add salts (1g calcium chloride)
Add citric acid (3.5 - 4.0 target)
Heat to 170 degrees and pull 1/2 gal
Add dip hops and let rest
Boil remaining water for 10 minutes
At flameout add rest of the hops - Stand for 10 minutes
Chill and rack into fermentation keg - Add dip hops
Add yeast
Bio transform for 4 days
Carb

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  • Last Updated: 2025-07-02 15:37 UTC