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Weisse

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday December 10th 2018
1.045
1.011
4.4%
16.0
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 43.5%
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 43.5%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 8.7%
0.50 kg New Zealand - Gladiator Malt0.5 kg Gladiator Malt 37.3 5.08 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Saaz100 g Saaz Hops Pellet 3.4 Boil 60 min 15.96 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
3.75 ml Lactic acid 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:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 504 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 45 °C 10 min
Temperature -- 51 °C 10 min
Temperature -- 62 °C 10 min
Temperature -- 71 °C 15 min
Decoction -- 100 °C 10 min
Temperature -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.2 L. Suggest reducing initial water volume to 45.4 L and adding 20.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.5
Mash volume with grains 42.1
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 44.1 L) 47.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.2 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 60
Going into fermentor 60
Total: 82.4  
Equipment Profile Used: System Default
 
Notes

1) Mash all grains in at 45oC for 15mins in kettle (strike water 50oC)
2) Heat to 51oC for 10mins
3) Heat to 62oC for 10mins
4) Transfer 2/3rds of mash to mash tun and boil remaining 1/3rd for 10 mins
5) Re Combine together in mash tun at 71oC for 30mins
6) Sparge and run off

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  • Last Updated: 2019-01-09 21:01 UTC