Ramon's Weiss - Beer Recipe - Brewer's Friend

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Ramon's Weiss

153 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ramon Medeiros
Calories: 153 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Wednesday July 15th 2015
1.051
1.006
5.9%
12.6
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg American - Pilsner2.2 kg Pilsner 37 1.8 50%
2.20 kg German - Wheat Malt2.2 kg Wheat Malt 37 2 50%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 12.55 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Fenolic Rest Infusion -- 42 °C 20 min
15 L Protein Rest Temperature -- 50 °C 30 min
5 L Decoction in a differente pan Decoction -- 71 °C 15 min
7.5 L Main wort Temperature -- 50 °C 15 min
15 L Put decoction wort back to the main wort Temperature -- 65 °C 30 min
15 L Mash-out Temperature -- 72 °C 30 min
21 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 20.7 L) 27.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Resuming mash:

Starts with 45C for fenolic rest (20 min)
Heat to 50C for protein rest (30 min)
Get 5L to decoction, 71C (15 min)
Rest main wort in 50C (15 min)
Put decoction wort back to the main, rest in 65C (30 min)
Mash out at 72C (30 min)

Fermentation:
Starts with 16C (for clove smell)banana and add 2C after the second day until 24C.

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  • Last Updated: 2015-09-11 03:01 UTC