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Weizen

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 24.8 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 74% (brew house)
Source: 60faina
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
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Created: Saturday October 5th 2013
1.048
1.012
4.7%
15.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg German - Pale Wheat2.5 kg Pale Wheat 39 2.51 50%
2.50 kg German - Pilsner2.5 kg Pilsner 38 2.77 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 5.4 Boil 60 min 14.98 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g acido lattico Water Agt Mash --
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
acqua di rete città di Palazzolo sull'Oglio
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L step 1 Infusion -- 45 °C 5 min
step 2 Temperature -- 51 °C 10 min
step 3 Temperature -- 54 °C 10 min
step 4 beta amilasi Temperature -- 63 °C 30 min
step 5 alfa amilasi Temperature -- 68 °C 20 min
mash out Temperature -- 78 °C 1 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.5 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24.8
Going into fermentor 24.8
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Brassata il 27.09.2013



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  • Last Updated: 2013-10-06 12:57 UTC