Taking the hobbits to Weizengard - Beer Recipe - Brewer's Friend

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Taking the hobbits to Weizengard

225 calories 27.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Source: JH
Calories: 225 calories (Per 330ml)
Carbs: 27.2 g (Per 330ml)
Created: Tuesday October 25th 2016
1.072
1.024
6.4%
20.7
23.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg United Kingdom - Golden Promise8.5 kg Golden Promise 37 3 63.7%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 22.5%
0.50 kg German - Chocolate Wheat0.5 kg Chocolate Wheat 31 413 3.7%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 3.7%
0.35 kg United Kingdom - Dark Crystal 80L0.35 kg Dark Crystal 80L 33 80 2.6%
0.50 kg Weyermann Oak Smoked Wheat0.5 kg Weyermann Oak Smoked Wheat 37 2 3.7%
13.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Phoenix25 g Phoenix Hops Leaf/Whole 9.2 Boil 60 min 12.97 25%
75 g Phoenix75 g Phoenix Hops Leaf/Whole 9.2 Boil 5 min 7.76 75%
100 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 525 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
3g gypsum
7g salt
6g calcim chloride
5g magnesium
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 66 °C 60 min
35 L Temperature -- 65 °C 30 min
20 L Fly Sparge -- 74 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.4 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 33.4
Mash volume with grains 42.2
Grain absorption losses -13.4
Remaining sparge water volume (equipment estimates 27.1 L) 35.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 69.3  
Equipment Profile Used: System Default
 
Notes

3 packets of M20 (rehydrated).

After 4 days raise temp for diacetyl rest. Allow another 4 days. Check gravity and keg.

Serve two weeks later.
3/11/2016
Boil start 4.55
Hop 2 at:5.50
Boil end: 5.55
pre boil grav 1.062

Tested day 3 of fermentation 6/11/2016 and gravity at 1.026

FV1 1.022
FV2 1.34

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  • Last Updated: 2016-11-26 15:33 UTC