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A-74

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Thursday May 31st 2018
1.044
1.010
4.5%
16.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 46%
0.20 kg German - Smoked Malt0.2 kg Smoked Malt 37 3 4%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Willamette15 g Willamette Hops Leaf/Whole 6.5 Boil 60 min 11.13 50%
15 g Willamette15 g Willamette Hops Leaf/Whole 6.5 Boil 15 min 5.52 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g IRISH MOSS Fining Boil 15 min.
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Fly Sparge -- 45 °C 10 min
19 L Fly Sparge -- 50 °C 10 min
19 L Fly Sparge -- 65 °C 60 min
19 L Fly Sparge -- 75 °C 10 min
15 L Sparge -- 75 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 30.1 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
"A-74" Weissbier beer recipe by Brewer #75486. All Grain, ABV 4.49%, IBU 16.65, SRM 3.43, Fermentables: (Wheat Malt, Pilsner, Smoked Malt) Hops: (Willamette) Other: (IRISH MOSS)
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  • Last Updated: 2018-05-31 06:58 UTC