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Shanghai II

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
URL: http://forum.northernbrewer.com/viewtopic.php?f=5&t=40751
Created: Tuesday March 15th 2016
1.048
1.012
4.7%
10.0
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,600 g German - Wheat Malt1600 g Wheat Malt 37 3.84 60.6%
900 g German - Pilsner900 g Pilsner 38 2.77 34.1%
140 g German - Munich Light140 g Munich Light 37 14.51 5.3%
2,640 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.74 66.7%
4 g Tettnanger4 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.3 33.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Other Boil 15 min.
600 g Raspberries (whole fruit) Other Primary 14 days
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 98 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
6.6 L Extract ferulic acid that yeast use to procudce clove favour Temperature -- 44 °C 20 min
Temperature -- 66 °C 60 min
Mash out Temperature -- 77 °C 5 min
Thick decoction (optional step) Decoction -- 44 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.6
Mash volume with grains 8.3
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 13.7 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 17.5  
Equipment Profile Used: System Default
 
Notes
  • Thick decoction is optional and can be skipped.
  • Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.
  • Pitch berries into fermentor after a few days and leave there for a couple of weeks.
  • It might be a good idea, a few days before bottling, to rack into a new fermentor. Then leave the beer to settle for a few days before bottling.
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  • Public: Yup, Shared
  • Last Updated: 2016-04-03 18:38 UTC