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Hvítasunna

159 calories 14.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 59.25 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bjórsetur Íslands Brugghús
Calories: 159 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)
Created: Saturday January 17th 2026
12.9 °P
2.5 °P
5.6%
10.6
4.8
5.5
4,600.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Weyermann - Pale Wheat8 kg Pale Wheat kr 320.00 / kg
kr 2,560.00 		36 2 59.3%
3 kg Weyermann - Pilsner3 kg Pilsner kr 230.00 / kg
kr 690.00 		36 1.5 22.2%
2 kg Weyermann - Munich Type I2 kg Munich Type I kr 370.00 / kg
kr 740.00 		38 6 14.8%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.7%
13.50 kg / kr 3,990.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops kr 11.00 / g
kr 550.00 		Pellet 4 Boil 60 min 10.58 100%
50 g / kr 550.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
1.40 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
10 ml Lactic acid kr 6.00 / ml
kr 60.00 		Water Agt Mash 0 min.
kr 60.00
 
Yeast
Fermentis - SafAle W-68
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3 bar       Temp: 15 °C       CO2 Level: 4 Volumes
 
Target Water Profile
Iceland - avarage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 4 16 100 56 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Ferrulic acid rest Strike 69 °C 45 °C 20 min
10 L Main mash Infusion 45 °C 66.5 °C 60 min
30 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.95 L. Suggest reducing initial water volume to 45.4 L and adding 9.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.41 L. Suggest reducing strike water volume to 36.49 L and adding 4.01 L sparge/top-off. 40.5
Strike water volume at mash thickness of 3 L/kg 40.5
Mash volume with grains 49.4
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 28.9 L) 33.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55 L) 59.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 49 L) 54
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 54 L) 49
Total: 73.7  
Equipment Profile Used: System Default
 
Notes

Ferulic acid rest 45°C - mikilvæg til að fá rétta bragðið.

Ekki sía burt prótein sem falla út við suðu - þau hjálpa til við að fá réttu Esterarnar.

Gerstofnar að prófa: WLP300, G01-Stefon, Safale W-68

ATH: Söltin eiga ekki að fara út í fyrr en með viðbótarvatni í meskingunni þegar Ferulsýruhvíldin er búin.

Reiknivélin vill 7 ml af mjólkursýru til að fá optimal pH fyrir meskinguna en við skulum sleppa því til að byrja með.

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  • Last Updated: 2026-02-21 10:14 UTC