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Caramelised Weihenstephan Weizenbock

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Tuesday January 1st 2019
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by Grog Eisenbein

OG: 1.069 FG: 1.017 ABV: 6.8% IBU: 26

1.065
1.015
6.5%
27.6
16.1
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg German - Pale Wheat6.6 kg Pale Wheat 39 1.5 50.4%
2.40 kg German - Pilsner2.4 kg Pilsner 38 1.6 18.3%
1.50 kg German - Carapils1.5 kg Carapils 35 1.3 11.5%
1.30 kg German - Caramel Wheat1.3 kg Caramel Wheat 34 46 9.9%
1 kg Belgian - Special B1 kg Special B 34 115 7.6%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 2.3%
13.10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 7.2 First Wort at 70 °C 90 min 8.3 20%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 7.2 Boil 60 min 7.05 20%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 7.2 Boil 30 min 5.42 20%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 7.2 Boil 20 min 4.27 20%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 7.2 Boil 10 min 2.56 20%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.63 g Baking Soda Water Agt Mash 1 hr.
6.35 g Calcium Chloride Water Agt Mash 1 hr.
4.55 g Epsom Salt Water Agt Mash 1 hr.
2.31 g Gypsum Water Agt Mash 1 hr.
10 g Protofloc Fining Boil 15 min.
2.05 g Baking Soda Water Agt Sparge 1 hr.
4.93 g Calcium Chloride Water Agt Sparge 1 hr.
3.60 g Epsom Salt Water Agt Sparge 1 hr.
1.75 g Gypsum Water Agt Sparge 1 hr.
0.70 g Potassium Metabisulphite Water Agt Other 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 994 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 68 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Dough-in Temperature -- 50 °C 30 min
Main Mash Temperature -- 66.6 °C 90 min
Mash-out Temperature -- 75.5 °C 30 min
35 L Sparge Fly Sparge -- 75.5 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.05 L. Suggest reducing initial water volume to 45.4 L and adding 13.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.95 L. Suggest reducing strike water volume to 36.75 L and adding 2.55 L sparge/top-off. 39.3
Strike water volume at mash thickness of 3 L/kg 39.3
Mash volume with grains 47.9
Grain absorption losses -13.1
Remaining sparge water volume (equipment estimates 33.8 L) 49.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.1 L) 75
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 89  
Equipment Profile Used: System Default
 
Notes

Yeast slurry
TIMES:
Kettles on
Dough-in - TURN OFF AUX HLT ELEMENT
Start Mash
Start Mash-out
Start Sparge - TURN OFF AUX HLT ELEMENT & AND ADD SALTS TO BK
Start Boil

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  • Last Updated: 2019-06-27 22:00 UTC