신경원님 바이스비어 #1 - Beer Recipe - Brewer's Friend

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신경원님 바이스비어 #1

407 calories 40.2 g 1 L
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.34 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: 취한보리
Calories: 407 calories (Per 1L)
Carbs: 40.2 g (Per 1L)
Created: Tuesday September 30th 2025
1.044
1.010
4.5%
9.1
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Weyermann - Pale Wheat2.8 kg Pale Wheat 36 2 62.2%
1.50 kg Weyermann - Pilsner1.5 kg Pilsner 36 1.5 33.3%
0.20 kg Weyermann - Vienna Malt0.2 kg Vienna Malt 37 3.5 4.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 7.79 53.6%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 10 min 1.32 25%
6 g Saaz6 g Saaz Hops Pellet 3.5 Boil 0 min 21.4%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g 카라기난 Fining Boil 10 min.
4 g Yeast Nutrient Other Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38.2 18.1 9 67.7 46.6 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Strike 71.9 °C 68 °C 60 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 22.5
Mash volume with grains 25.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 8.7 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 28.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 33.7  
Equipment Profile Used: System Default
"신경원님 바이스비어 #1" Weissbier beer recipe by 취한보리. All Grain, ABV 4.46%, IBU 9.11, SRM 3.57, Fermentables: (Pale Wheat, Pilsner, Vienna Malt) Hops: (Saaz) Other: (카라기난, Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Magnesium Chloride, Lactic acid)
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  • Last Updated: 2025-09-30 13:48 UTC