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Wheat Tangerine

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 80 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Billy Bons
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday December 19th 2015
1.051
1.012
5.1%
14.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg German - Pilsner1.6 kg Pilsner 38 1.6 35.6%
0.50 kg German - Munich Dark0.5 kg Munich Dark 37 15.5 11.1%
2.40 kg German - Wheat Malt2.4 kg Wheat Malt 37 2 53.3%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Spalt15 g Spalt Hops Pellet 4.5 Boil 65 min 11.74 50%
15 g Spalt15 g Spalt Hops Pellet 4.5 Boil 15 min 3.09 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Other Boil 15 min.
100 g fresh tangerine peel Spice Boil 15 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:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Font Agudes Montseny(Catalunya)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 17 30 16 38 259
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Start mashing Temperature -- 38 °C --
23 L Infusion -- 55 °C 15 min
23 L Infusion -- 63 °C 30 min
23 L Infusion -- 72 °C 20 min
23 L Mash out Infusion -- 78 °C 2 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 16.2
Mash volume with grains 19.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 23
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C

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  • Last Updated: 2016-01-21 22:32 UTC