Naava - Beer Recipe - Brewer's Friend

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Naava

303 calories 30 g 500 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 31.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Korpimallas
Calories: 303 calories (Per 500ml)
Carbs: 30 g (Per 500ml)
Created: Friday August 24th 2018
1.065
1.015
6.5%
20.4
8.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Finland - Pilsner Malt4 kg Pilsner Malt 37 3.84 66.7%
1.50 kg Finland - Wheat Malt1.5 kg Wheat Malt 38 3.84 25%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 3.84 8.3%
6 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.28 25%
40 g Domestic Hallertau40 g Domestic Hallertau Hops Leaf/Whole 3 Aroma at 100 °C 15 min 7.42 50%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Leaf/Whole 3 Aroma 10 min 2.71 25%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L 10l pull / 66c 20min 100c 15min Decoction -- 37 °C 15 min
10 L 10l pull / boil 15 min Decoction -- 52 °C 15 min
10 L 10l pull / boil 15 min. Decoction -- 65 °C 60 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 30
Mash volume with grains 34
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 3 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 31.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Diluting with 5L of boiled water post primary

https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

mash in @37C
1st decoction 10L ->66C 20min ->boil 15min
add to mash for 10 mins
2nd decotion 10L -> boil 15min
add to mash for 30-45 mins
3rd decotion 10L ->boil 15 min
add to mash
mash out @77C

https://byo.com/article/decoction-mashing-techniques/

Fermentation start @17C -> increase to 20C after 48hours.

Secondary @20C for 3 weeks.

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  • Last Updated: 2018-09-28 20:20 UTC