Hefe-Weißbier BIAB - Beer Recipe - Brewer's Friend

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Hefe-Weißbier BIAB

155 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Felipe Rocha
Rating:
5.00 (1 Review)

No Chill: 5 minute extended hop boil time
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Friday December 1st 2017
1.051
1.010
5.3%
11.1
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg German - Vienna0.6 kg Vienna 37 4 13.3%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 66.7%
0.60 kg German - Pilsner0.6 kg Pilsner 38 1.6 13.3%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 6.7%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.05 100%
15 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 125 g       CO2 Level: 7,3 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Ácido ferrúlico Infusion -- 42 °C 15 min
17 L Sacarificação Infusion -- 70 °C 50 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 27.4
Mash volume with grains (equipment estimates 34 L) 30.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Volume into fermentor 17
Total: 27.4  
Equipment Profile Used: System Default
 
Notes

It may be necessary to add some acidulated malt. I usually use 50~60g just for bring the mash pH to about 5.3. I don't sparge.

Liquid yeast: Levteck Weizen, Attenuation about 86%

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  • Last Updated: 2018-04-18 20:29 UTC