Homebrew Weihenstephaner - Beer Recipe - Brewer's Friend

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Homebrew Weihenstephaner

186 calories 21.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (2 Reviews)

Calories: 186 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Saturday October 17th 2015
1.060
1.018
5.5%
12.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 50%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 50%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 60 min 8.78 44.4%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 10 min 3.98 55.6%
36 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 liter vann med temp 54.9 Infusion -- 50 °C 20 min
4.4 liter kokende vann Infusion -- 60 °C 40 min
7.3 liter kokende vann Infusion -- 70 °C 40 min
Temperature -- 76 °C 5 min
Quick Water Requirements
Water Liters
Total strike volume 33.9
Mash volume with grains 37.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 18.3 L) 22
Estimated amount in fermentor 22
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

1/2 tsp calsium sulfate (2 g) as water treatment.
reason: adding Ca+2(calcium) lowers ph and aids enzyme activity. Adding SO4-2(sulfate) accentuates hop bitterness. Ideally I would add 1/4 tsp (1g) Calcium cloride, but I did not have any available on brew day. Cloride would accentuate maltiness.

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  • Last Updated: 2016-06-05 11:06 UTC