Reinheitsquesefoda - Beer Recipe - Brewer's Friend

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Reinheitsquesefoda

167 calories 18.2 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: 12.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Graubs
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday August 4th 2015
1.054
1.015
5.2%
10.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg German - Wheat Malt1.75 kg Wheat Malt 37 2 70%
0.75 kg German - Pilsner0.75 kg Pilsner 38 1.6 30%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.75 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Phenolic Rest Infusion -- 45 °C 15 min
Proteic Rest Temperature -- 55 °C 15 min
Mash In Temperature -- 65 °C 50 min
Mash out Temperature -- 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.2 L) 15.9
Mash volume with grains (equipment estimates 20.8 L) 17.6
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 12.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Volume into fermentor 10
Total: 15.9  
Equipment Profile Used: System Default
"Reinheitsquesefoda" Weizen/Weissbier beer recipe by Graubs. BIAB, ABV 5.17%, IBU 10.75, SRM 3.81, Fermentables: (Wheat Malt, Pilsner) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-08-04 13:51 UTC