Isar Weizenbier (63) - Beer Recipe - Brewer's Friend

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Isar Weizenbier (63)

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday March 27th 2017
1.056
1.013
5.7%
14.1
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Canadian - Pale Wheat6.75 lb Pale Wheat 36 2 65.9%
1 lb German - Pilsner1 lb Pilsner 38 1.6 9.8%
1.75 lb German - Munich Dark1.75 lb Munich Dark 37 15.5 17.1%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Hallertau Hersbrucker1.7 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 12.73 77.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 2 Boil 10 min 1.36 22.7%
2.20 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 99 °F 30 min
15 qt Protein/beta-glucan rest Infusion -- 122 °F 20 min
15 qt Infusion -- 143 °F 60 min
20 qt Mash out Infusion -- 170 °F 5 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 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Yeast cultured from Schneider Weisse (Tap 7)

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  • Last Updated: 2017-04-24 15:21 UTC