Brewer's Friend

Print

Banoffee

195 calories 15.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 75 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 51 liters
Pre Boil Gravity: 14.8 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 195 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday June 21st 2018
15.7 °P
2.3 °P
7.2%
12.0
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg United Kingdom - Pale 2-Row3.75 kg Pale 2-Row 38 2.5 29.8%
3.65 kg New Zealand - Wheat Malt3.65 kg Wheat Malt 35.4 2.13 29%
1.20 kg American - Caramel / Crystal 40L1.2 kg Caramel / Crystal 40L 34 40 9.5%
2.40 kg German - Munich Light2.4 kg Munich Light 37 6 19%
0.25 kg New Zealand - Rolled Oats0.25 kg Rolled Oats 12.4 1.4 2%
0.85 kg Belgian - Caramel Pils0.85 kg Caramel Pils 34 8 6.7%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 4%
12.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53 g Domestic Hallertau53 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 9.95 67.9%
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 3.9 Whirlpool 0 min 2.03 32.1%
78 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Added 4g CaCl2 and 2g CaSO4 to mash. pH unknown. Water is low in most ions to begin with.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Infusion -- 68 °C 40 min
36 L Fly Sparge -- 80 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.52 L. Suggest reducing initial water volume to 45.4 L and adding 10.12 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.3
Mash volume with grains 44.3
Grain absorption losses -12.1
Remaining sparge water volume (equipment estimates 31.9 L) 27.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 55.5 L) 51
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 48
Total: 63.7  
Equipment Profile Used: System Default
 
Notes

Actual gravity at end of lauter was 14P, 53 litres. Brown sugar was added immediately prior to start of boil and mixed well, giving 15P and about 56 litres when wort began boiling.

Last Updated and Sharing
 
741
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-21 07:23 UTC