German Wheat Beer Book - Isar Weizen

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.63 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Cowan Beer Recipes
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Sunday May 31st 2026

Broken Glass Belgian

by Hawkbox

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 14

Wit with Sea Buckthorn

OG: 1.050 FG: 1.012 ABV: 4.9% IBU: 15

Ohayo white Ale

OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 15

Amount	Fermentable	PPG	°L	Bill %
1,397 g	Simpsons - Extra Pale Ale Malt1397 g Extra Pale Ale Malt	35.82	2.2	32.3%
2,934 g	Weyermann - Pale Wheat2934 g Pale Wheat	36	2	67.7%
4,331 g / £ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

1,397 g

Simpsons - Extra Pale Ale Malt

35.82

2.2

32.3%

2,934 g

Weyermann - Pale Wheat

67.7%

4,331 g / £ 0.00

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
23 g	Hallertau Hersbrucker23 g Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	14.03	100%
23 g / £ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

23 g

Hallertau Hersbrucker

Pellet

Boil

60 min

14.03

100%

23 g / £ 0.00

Amount	Variety	Cost	IBU	Bill %
23 g	Hallertau Hersbrucker (Pellet)		14.03	100%
23 g / £ 0.00

Amount	Name	Type	Use	Time
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.25 tsp	Gypsum	Water Agt	Mash	1 hr.
3.95 ml	Lactic acid	Water Agt	Mash	1 hr.
0.80 ml	Lactic acid	Water Agt	Sparge	1 hr.

Amount

Name

Cost

Type

Use

Time

0.50 tsp

Calcium Chloride (dihydrate)

Water Agt

Mash

1 hr.

0.25 tsp

Gypsum

Water Agt

Mash

1 hr.

3.95 ml

Lactic acid

Water Agt

Mash

1 hr.

0.80 ml

Lactic acid

Water Agt

Sparge

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
10.2 L	raising to 50	Temperature	55.4 °C	41 °C	10 min
		Steeping	50 °C	50 °C	35 min
	4 litre drawn off	Decoction	50 °C	71 °C	15 min
		Decoction	71 °C	100 °C	14 min
1.2 L		Temperature	50 °C	71 °C	30 min
6.9 L		Temperature	71 °C	77 °C	10 min
Starting Mash Thickness: 3.1 L/kg Starting Grain Temp: 18 °C

Amount

Description

Type

Start Temp

Target Temp

Time

10.2 L

raising to 50

Temperature

55.4 °C

41 °C

10 min

Steeping

50 °C

35 min

4 litre drawn off

Decoction

50 °C

71 °C

15 min

Decoction

71 °C

100 °C

14 min

1.2 L

Temperature

50 °C

71 °C

30 min

6.9 L

Temperature

71 °C

77 °C

10 min

Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C

Water	Liters
Strike water volume at mash thickness of 3.1 L/kg	13.4
Mash volume with grains	16.3
Grain absorption losses	-4.3
Remaining sparge water volume (equipment estimates 19.5 L)	19.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 27.7 L)	27.6
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume	19
Going into fermentor	19
Total:	32.9
Equipment Profile Used:	System Default

Water

Liters

Strike water volume at mash thickness of 3.1 L/kg

13.4

Mash volume with grains

16.3

Grain absorption losses

-4.3

Remaining sparge water volume (equipment estimates 19.5 L)

19.4

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 27.7 L)

27.6

Boil off losses

-8.6

Hops absorption losses (first wort, boil, aroma)

-0.1

Post boil Volume

Going into fermentor

Total:

32.9

Equipment Profile Used:

System Default

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German Wheat Beer Book - Isar Weizen