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SOC Con Rasts

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 65 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
No Chill: 5 minute extended hop boil time
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday April 19th 2015
1.044
1.010
4.4%
8.2
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.52 kg American - Pale 6-Row1.52 kg Pale 6-Row 35 1.8 47.2%
1.52 kg American - Wheat1.52 kg Wheat 38 1.8 47.2%
72 g American - Carapils (Dextrine Malt)72 g Carapils (Dextrine Malt) 33 1.8 2.2%
108 g Brown Sugar108 g Brown Sugar 45 15 3.4%
3.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 4.49 41.7%
4.20 g Hallertau Mittelfruh4.2 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 2.15 29.2%
4.20 g Hallertau Mittelfruh4.2 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.53 29.2%
14.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Coriander seeds Spice Boil 14 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 121 g      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.93 L 12.9 L 41 °C Infusion -- 40 °C 20 min
2 L 2.0 L 95 °C Infusion -- 47 °C 20 min
10.4 L 10.4 L 95 °C Infusion -- 66 °C 50 min
7 L 7 L 76 °C Sparge -- 76 °C 30 min
Starting Mash Thickness: 4.49 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 14
Mash volume with grains 16
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 11.2 L) 9.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 21.2 L) 19.5
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

4 días de primera fermentación
121 g azúcar mascabado disuelta antes de embotellar.
7 días de segunda fermentación

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  • Last Updated: 2015-08-01 13:27 UTC