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German Wheat

206 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday April 15th 2016
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Herr Reinhardt

OG: 1.062 FG: 1.014 ABV: 6.3% IBU: 16

1.063
1.010
7.0%
13.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 52%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 13%
2 lb American - White Wheat2 lb White Wheat 40 2.8 13%
2 lb German - Dark Wheat2 lb Dark Wheat 39 6.5 13%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.3%
6 oz American - Pale 2-Row6 oz Pale 2-Row 37 1.8 2.4%
0.50 lb Briess - American - Soft Red Wheat Flaked0.5 lb American - Soft Red Wheat Flaked 40 2 3.3%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.80 g Magnum2.8 g Magnum Hops Pellet 11.8 Boil 45 min 3.15 4.8%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Whirlpool 25 min 4.55 47.6%
28 g Sonnet28 g Sonnet Hops Pellet 4.8 Whirlpool 25 min 5.46 47.6%
58.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 days
25 g Yeast Nutrients Other Boil 15 min.
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
1.25 g Table Salt Water Agt Mash 1 hr.
0.30 g Magnesium Chloride Water Agt Mash 1 hr.
0.10 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water Additions 12 gallons
Calcium Sulfate Dihydrate 3.10
Magnesium Sulphate 2.00
Sodium Chloride 1.25
Calcium chloride 7.20
Magnesium Chloride 0.30
Calcium Carbonate
Sodium Bicarbonate
Calcium Hydroxide 0.10
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 140 °F 20 min
3 gal Infusion -- 155 °F 90 min
4 gal Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.58 22.3  
Mash volume with grains 6.77 27.1  
Grain absorption losses -1.86 -7.4  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.99 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 6.57 g | 26.3 qt) 6.6 26.4  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.53 g | 26.1 qt) 6.5 26  
Total: 10.57 42.3
Equipment Profile Used: System Default
"German Wheat" Weissbier beer recipe by John F McGuire. All Grain, ABV 7.02%, IBU 13.16, SRM 5.25, Fermentables: (Pilsner, Red Wheat, White Wheat, Dark Wheat, Flaked Wheat, Pale 2-Row, American - Soft Red Wheat Flaked) Hops: (Magnum, Hallertau Mittelfruh, Sonnet) Other: (Irish Moss, Yeast Nutrients, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Magnesium Chloride, Slaked Lime)
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  • Last Updated: 2020-02-17 08:08 UTC