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WolfWeizen

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday January 5th 2016
1.049
1.011
4.9%
12.4
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Wheat2.4 kg Wheat 37 2 48%
1 kg German - Dark Wheat1 kg Dark Wheat 39 6.5 20%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 30%
0.10 kg German - Munich Light0.1 kg Munich Light 37 6 2%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Leaf/Whole 2.5 Boil 60 min 12.4 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Rice Hulls Other Mash --
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
East London Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 38 48 68 260
Boiled Prior to Mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 65 °C 90 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 25
Mash volume with grains 28.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 7.8 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Pitched 1 Wyeast 3068 pack that was 1 month old, it fully inflated after smack and prior to pitching.

Pitched at 17C.

Fermentation schedule:

48hrs 17C
24hrs 18C
24hrs 19C
24hrs 20C
48hrs 21C

Fermentation was initially slow and then Krausen hit the top of the FV at 18C. Fermentation had begun to slow by 19C.

There was faint sulphur/banana odour after 72 hours

The fermentation seemed significantly less vigorous than the previous use and the sulphur and banana odour much less.

I wonder if the addition of crystal malt in the previous recipe may be the key to the really vigorous fermentation last time?

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  • Last Updated: 2016-01-27 14:04 UTC