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Weissbier

174 calories 17.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Friday April 3rd 2026
13.1 °P
3.1 °P
5.4%
12.0
7.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Viking - Wheat Malt3 kg Wheat Malt 38 5.17 60%
2 kg Castle Malting - Pilsner2 kg Pilsner 38 2.77 40%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 7.74 66.7%
10 g Saaz10 g Saaz Hops Pellet 3.3 Boil 60 min 4.26 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 1 hr.
5 g Protafloc Fining Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Smedjebacken
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 3 9 15 15 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Strike 55 °C 55 °C 30 min
45-60min Steeping 65 °C 65 °C 45 min
Sparge 72 °C 72 °C 15 min
Mash Out Steeping 72 °C 75 °C 10 min
16.5 L Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.5 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
"Weissbier" Weissbier beer recipe by Rune och Roo Bryggeri. All Grain, ABV 5.37%, IBU 12, SRM 7.93, Fermentables: (Wheat Malt, Pilsner) Hops: (Hallertau Hersbrucker, Saaz) Other: (Calcium Chloride (dihydrate), Lactic acid, Protafloc)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-13 14:04 UTC