15-Hvitetind - Beer Recipe - Brewer's Friend

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15-Hvitetind

165 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Martin
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday October 8th 2016
1.054
1.011
5.6%
13.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.48 kg Castle Malting Wheat Blanc3.48 kg Castle Malting Wheat Blanc 37 2.25 60%
1.16 kg Castle Malting Munich Light1.16 kg Castle Malting Munich Light 37 6.19 20%
1.16 kg Weyermann Premium Pilsner1.16 kg Weyermann Premium Pilsner 38 1.4 20%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.7 Boil 90 min 7.94 50%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5.7 Boil 45 min 3.41 25%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 1.84 25%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Gjærnæring Other Boil 15 min.
1.20 kg Tindvedbær Other Secondary 10 days
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
WLP300 Hefeweizen Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Sparge -- 75 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.4 L) 24.7
Mash volume with grains (equipment estimates 42.2 L) 28.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 18
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 24.7  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-09 14:41 UTC