GeekDoc Weissbier - Beer Recipe - Brewer's Friend

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GeekDoc Weissbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: RDS - Blanche Oreiller BYO Modified Recipe
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday March 4th 2017
1.051
1.013
4.9%
16.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Liquid Malt Extract - Wheat5.5 lb Liquid Malt Extract - Wheat 35 3 66.7%
0.25 lb Liquid Malt Extract - Munich0.25 lb Liquid Malt Extract - Munich 35 8 3%
1 lb Liquid Malt Extract - Pilsen1 lb Liquid Malt Extract - Pilsen 35 2 12.1%
6.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 18.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.19 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Fresh orange zest Flavor Boil 5 min.
0.50 oz Coriander crushed Spice Boil 5 min.
0.03 oz Dry chamomile flower Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Force Carbonation       Amount: 18 psi @ 40F       CO2 Level: 3.01 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.15 g | 24.6 qt) 5.51 22.1  
Mash volume with grains (equipment estimates 6.15 g | 24.6 qt) 5.63 22.5  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.9 23.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.51 22.1
Equipment Profile Used: System Default
 
Notes

Mill the grains (including the oats) and place loosely in a grain bag. The oats will swell, so avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) at a temperature of 154 °F (68 °C) for about 60 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bag. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Do not bother with Irish moss or other kettle finings. Add the spices with five minutes remaining. Chill the wort rapidly to 68 °F (20°C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.

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  • Last Updated: 2017-03-05 01:42 UTC