Kapiti wheat - Beer Recipe - Brewer's Friend

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Kapiti wheat

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday June 3rd 2013
1.050
1.009
5.4%
12.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.35 kg Gladfield Pilsner2.35 kg Gladfield Pilsner 35.7 1.92 50%
2.35 kg Gladfield Wheat2.35 kg Gladfield Wheat 36.5 2.13 50%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Southern Cross7 g Southern Cross Hops Pellet 14.1 Boil 90 min 12.2 18.9%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.3 Whirlpool at 75 °C 15 min 81.1%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Supermoss Fining Boil 10 min.
2.50 g Yeast nutrient Other Boil 10 min.
4.70 g Calcium Sulphate Water Agt Mash --
2.30 g Sodium Chloride Water Agt Mash --
1.40 g Calcium Chloride Water Agt Mash --
5.82 ml Lactic Acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 170g      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Acidify 23.5L of sparge water with 0.8ml Lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 37 °C 30 min
Decoction -- 63 °C 60 min
Fly Sparge -- 80 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.6 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 21.4 L) 24
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 23.9
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Pitch at 16℃ - 17℃ and hold at 17℃ for 72 hours before allowing to rise to a max of 20℃ to complete fermentation.

After fermentation is complete transfer to keg (19L) for bottling. Add 170g dissolved in 100ml of boiled water to keg before transfer to prime.

Make sure sodium chloride is pure salt (not iodised) with no anti-caking agents etc.

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  • Last Updated: 2016-01-28 03:21 UTC