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Weizen - Feb 2015

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewToad - Damian Howard
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday June 1st 2017
1.068
1.016
6.8%
11.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Pale Wheat (CA)11 lb Pale Wheat (CA) 35.8 2 52.4%
8.50 lb Pilsner (DE)8.5 lb Pilsner (DE) 37.7 1 40.5%
1 lb CaraMunich II (DE)1 lb CaraMunich II (DE) 33.8 46 4.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.5 Boil 60 min 3.63 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.5 Boil 45 min 3.33 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.5 Boil 30 min 2.79 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.5 Boil 15 min 1.8 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
2 oz Chamomile (Dried) Herb Boil 5 min.
2 oz Bitter Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 0.75 teaspones of lactic acid in mash water and 0.5 teaspoons in sparge water. Add .05 teaspones of calcium chloride in both mash water and sparge water Goal pH = 5.4. For a balanced yellow beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.6 qt Temperature -- 152 °F --
3.5 gal Sparge -- 170 °F 15 min
3.5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 2 qt/lb 0.25 1  
Mash volume with grains 0.29 1.2  
Grain absorption losses -0.06 -0.3  
Remaining sparge water volume (equipment estimates 10.93 g | 43.7 qt) 11.35 45.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.71 6.8  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 11.6 46.4
Equipment Profile Used: System Default
 
Notes

Mash 2 quarts per 1bs = 10.5 lbs x 2 = 21 quarts. Infusion temp 160 degree water to yield a 152 degree mash temp.

Sparge water 3.5 gallons at 170 degrees.
Two sparge batches at 15 minutes each

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  • Last Updated: 2017-06-01 03:50 UTC