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Bavarian Weizen

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Warren
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday April 27th 2018
1.045
1.012
4.3%
14.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 44.4%
3 kg German - Pilsner3 kg Pilsner 38 1.6 33.3%
1 kg German - Munich Light1 kg Munich Light 37 6 11.1%
1 kg Rice Hulls1 kg Rice Hulls 0 0 11.1%
9 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 3.3 Boil 60 min 6.7 30%
45 g Tettnanger45 g Tettnanger Hops Pellet 3.3 Boil 30 min 7.72 45%
25 g Tettnanger25 g Tettnanger Hops Pellet 3.3 Aroma 0 min 25%
100 g / £ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 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
1/2 Sudbury water + 1/2 mineral water to reduce overall HCO3 (to about 150ppm)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Ferulic acid hydrolysis Infusion -- 43 °C 20 min
27 L Mash Infusion -- 67 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.2 L. Suggest reducing initial water volume to 45.4 L and adding 2.8 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 18
Mash volume with grains 23.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 40.1 L) 41.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.2 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 42
Going into fermentor 42
Total: 59.9  
Equipment Profile Used: System Default
 
Notes

Cannot find rice hulls so had to use oat husks for the same purpose of improving flow through grain bed during mash as high wheat malt proportion in the grain bill could cause flow issues.
2-step mash to encourage hydrolysis of ferulic acid to promote the signature clove-like flavours.
Mangrove Jack's MD20 yeast should provide banana flavours at Fermented at 20oC

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  • Last Updated: 2018-06-05 22:38 UTC