Rautinger - Beer Recipe - Brewer's Friend

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Rautinger

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: LBH
Hop Utilization: 96%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday October 1st 2018
1.052
1.012
5.3%
18.4
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Bestmalz - BEST Spelt2 lb BEST Spelt 37.7 2.2 14.3%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 35.7%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 35.7%
0.50 lb Weyermann - CaraHell0.5 lb CaraHell $ 0.00 / lb
$ 0.00 		34 11 3.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Perle0.25 oz Perle Hops Pellet 8.2 Boil 60 min 7.71 16.7%
0.25 oz Northern Brewer - German Hallertau0.25 oz German Hallertau Hops Pellet 4.1 Boil 45 min 3.54 16.7%
0.50 oz Northern Brewer - German Tettnang0.5 oz German Tettnang Hops Pellet 3.5 Aroma 30 min 4.6 33.3%
0.50 oz Northern Brewer - German Hallertau0.5 oz German Hallertau Hops Pellet 4.1 Aroma 10 min 2.54 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g wyeast nutrient Other Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.61qt       CO2 Level: 3 Volumes
 
Target Water Profile
Ankeny, iowa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37.1 2.4 4.8 37.1 26.9 11
Aim for soft profile with balanced so/cl ratio
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Infusion -- 104 °F 5 min
Decoction -- 113 °F 15 min
Decoction to mo temp Temperature -- 151 °F 60 min
Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8.5 34  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

Balance of esters and low banana great malt backbone and creamy head

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  • Last Updated: 2023-09-24 03:38 UTC