10C SMH Weizenbock - Beer Recipe - Brewer's Friend

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10C SMH Weizenbock

272 calories 26.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Weizenbock
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fathers Brewing
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
URL: http://beersnobs.org/cbwcomp/
Created: Thursday August 16th 2018
1.082
1.019
8.2%
25.1
23.6
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Dry Malt Extract - Wheat8.5 lb Dry Malt Extract - Wheat 42 3 73%
1.65 lb Liquid Malt Extract - Munich1.65 lb Liquid Malt Extract - Munich 35 8 14.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.3%
0.50 lb Dingemans - Special B0.5 lb Dingemans - Special B 35 150 4.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.8 Boil 30 min 25.07 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Camden Water Agt Mash 1 hr.
1 tsp Calcium Chloride Water Agt Boil 1 hr.
0.50 tsp DAP Other Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-9293
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 9 11 20 44 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Amylase Temperature -- 154 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.67 g | 22.7 qt) 5.39 21.5  
Mash volume with grains (equipment estimates 5.67 g | 22.7 qt) 5.51 22  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.39 21.5
Equipment Profile Used: System Default
 
Notes

FERMENTATION TEMP is critical for this beer! Keep cool and ferment at 62 (internal temp). Use temp-controlled chest freezer, if possible. Let temp rise to 65 after 3 days, and 69* after 5 days



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  • Last Updated: 2018-09-22 00:51 UTC