Weißbier Con Rast - Beer Recipe - Brewer's Friend

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Weißbier Con Rast

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 65 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (brew house)
Source: M.Z.Z.
No Chill: 5 minute extended hop boil time
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday April 21st 2015
1.047
1.011
4.7%
9.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.99 kg American - Pale 6-Row1.99 kg Pale 6-Row 35 1.8 47.6%
1.99 kg American - Wheat1.99 kg Wheat 38 1.8 47.6%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2.4%
0.10 kg Brown Sugar0.1 kg Brown Sugar 45 15 2.4%
4.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.83 47.4%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 2.21 26.3%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.58 26.3%
19 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13.50 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:
27 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown sugar       Amount: 121 g      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.2 L Infusion -- 40 °C 20 min
11.9 L +1.7 l Infusion -- 47 °C 20 min
19.7 L +7.8 l Infusion -- 66 °C 50 min
9 L Circular 30 minutos Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.2
Mash volume with grains 12.9
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19 L) 23.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 24.3 L) 28.7
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 33.6  
Equipment Profile Used: System Default
 
Notes
  1. Rast 40 °C 20 min 10.2 ℓ a 43 °C
  2. Rast 47 °C 20 min + 1.70 ℓ a 95 °C
  3. Rast 66 °C 50 min + 7.8 ℓ a 95 °C

    Fuera y

    30 min Sparge 76 °C 9.0 ℓ

    Levadura (9 g/15 ℓ) disuelta en 100 ml de agua a 30 grados, reposar 15 minutos, revolver y dejar 5 minutos más en reposo.


    4 días fermentacón primaria
    Re racking con sifón
    7 días fermentación secundaria
    azúcar 2.4 g cada 355 ml hervido diluido
    21 días fermentación en botella.
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  • Public: Yup, Shared
  • Last Updated: 2015-06-29 04:08 UTC