WEISS 5.0 - Beer Recipe - Brewer's Friend

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WEISS 5.0

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday April 11th 2018
1.048
1.010
5.0%
10.9
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,300 g German - Wheat Malt3300 g Wheat Malt 37 3.84 64.7%
1,200 g German - Pilsner1200 g Pilsner 38 2.77 23.5%
600 g Finland - Melanoid Malt600 g Melanoid Malt 35 70.55 11.8%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Perle12 g Hallertau Perle Hops Pellet 7.5 Boil 60 min 10.93 100%
12 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
YELLOW FULL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
acqua blues- yellow full
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.3 L MASH 17,25 Infusion -- 55 °C 10 min
17.3 L Infusion -- 63 °C 45 min
17.3 L Infusion -- 72 °C 30 min
15.9 L Mash Out 15,85 Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.8
Mash volume with grains 17.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 21 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

Starter 2LT c.white model mfg 30.1.2018

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  • Public: Yup, Shared
  • Last Updated: 2018-05-07 10:03 UTC