Wild Craft Weiss - Beer Recipe - Brewer's Friend

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Wild Craft Weiss

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.2 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wild Craft Brewing Co
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Friday November 18th 2016
1.052
1.014
5.1%
11.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Wheat3 kg Wheat 38 1.8 54.5%
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 45.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hersbrucker25 g Hersbrucker Hops Pellet 2.5 Boil 60 min 7.46 62.5%
15 g Saaz15 g Saaz Hops Pellet 4.1 Boil 15 min 3.64 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish moss Fining Boil 10 min.
1 g Gyp Water Agt Boil --
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22
Mash volume with grains 25.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 13.3 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.6  
Equipment Profile Used: System Default
"Wild Craft Weiss" Weissbier beer recipe by Wild Craft Brewing Co. All Grain, ABV 5.09%, IBU 11.1, SRM 3.46, Fermentables: (Wheat, Pilsner) Hops: (Hersbrucker, Saaz) Other: (Irish moss, Gyp)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-18 16:34 UTC