PensBrew2 - Beer Recipe - Brewer's Friend

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PensBrew2

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Medarius
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday November 1st 2018
1.046
1.011
4.6%
10.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Red Wheat3.5 lb Red Wheat 38 2.5 43.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 12.3%
2.50 lb German - Floor-Malted Bohemian Pilsner2.5 lb Floor-Malted Bohemian Pilsner 38 1.8 30.8%
1 lb German - Vienna1 lb Vienna 37 4 12.3%
2 oz German - Acidulated Malt2 oz German - Acidulated Malt 27 3.4 1.5%
8.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 50 min 10.6 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 4 0 81 57 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Strike water 125 F Temperature -- 118 °F 15 min
5 qt Beta-(If using Acid Malt, add at this rest) Infusion -- 146 °F 30 min
4 qt Alpha Infusion -- 158 °F 60 min
4 qt Mashout Infusion -- 168 °F 10 min
1.5 gal 170 Sparge -- 170 °F 30 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.03 8.1  
Mash volume with grains 2.68 10.7  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 5.76 g | 23 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.27 29.1
Equipment Profile Used: System Default
 
Notes

113 F (43C) "This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes." -Braukaiser.

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  • Last Updated: 2020-11-07 12:55 UTC