Walt-WW - Beer Recipe - Brewer's Friend

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Walt-WW

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Lazare House
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday October 9th 2017
1.054
1.013
5.4%
16.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb Belgian - Pilsner7.25 lb Pilsner 37 1.6 45.3%
7.25 lb American - White Wheat7.25 lb White Wheat 40 2.8 45.3%
13 oz Belgian - Munich13 oz Munich 38 6 5.1%
11 oz American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt) 33 1.8 4.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.8 Boil 60 min 16.94 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
0.50 tsp Wyeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 5 12 34 32 12
new test- Whienstephaner school water

MASH ADDITIONS- 0.4g GYPSUM, 1.1g CALCHLORIDE, 1.1g EPSON, 0.3g BAKING SODA, 1.1 PICKLING LIME, 4.7ml LACTIC ACID


SPARGE ADDITIONS - 0.5 GYPSUM, 1.5 CALCHLORIDE, 1.5 EPSON,
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 152 °F 70 min
7.7 gal Temperature -- 167 °F --
7.7 gal Sparge -- 167 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.75 47
Equipment Profile Used: System Default
"Walt-WW" Weissbier beer recipe by Lazare House. All Grain, ABV 5.43%, IBU 16.94, SRM 4.76, Fermentables: (Pilsner, White Wheat, Munich, Carapils (Dextrine Malt)) Hops: (Domestic Hallertau) Other: (Whirfloc, Wyeast Nutrient)
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  • Last Updated: 2018-07-11 22:49 UTC