Ler & Longum - Beer Recipe - Brewer's Friend

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Ler & Longum

160 calories 12.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 66% (brew house)
Rating:
2.00 (1 Review)

Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday July 3rd 2015
1.053
1.007
6.1%
18.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg United Kingdom - Maris Otter Pale1.4 kg Maris Otter Pale 38 3.75 53.8%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 23.1%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 11.5%
0.30 kg Torrified Wheat0.3 kg Torrified Wheat 36 2 11.5%
2.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops Pellet 3 Boil 60 min 8.27 33.3%
10 g Tettnanger10 g Tettnanger Hops Pellet 2.1 Boil 60 min 5.79 33.3%
10 g Saaz10 g Saaz Hops Pellet 3 Boil 15 min 4.1 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander seeds Spice Boil 15 min.
5 g Long pepper Spice Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 8      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.4 L) 16.5
Mash volume with grains (equipment estimates 21.1 L) 18.2
Grain absorption losses -2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Volume into fermentor 10
Total: 16.5  
Equipment Profile Used: System Default
 
Notes

Traditional witbier spiced with piper longum (long pepper), coriander seeds and orange peels.

Long pepper is very potent. For a less long peppery and perfumy taste, cut the pepper down to 2.5g/10L.

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  • Last Updated: 2015-10-02 03:16 UTC