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Edelweiss

105 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 27 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 11.8 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Denis, Thomas & Laurent
Calories: 105 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Tuesday March 19th 2019
1.035
1.006
3.8%
4.7
2.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Belgian - Pilsner1.8 kg Pilsner 37 1.6 50%
1.80 kg Belgian - Wheat1.8 kg Wheat 38 1.8 50%
3.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Calista20 g Calista Hops Pellet 3 Boil 15 min 2.29 50%
20 g Lubliner20 g Lubliner Hops Pellet 3.1 Boil 15 min 2.37 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Table Salt Water Agt Mash 1 hr.
4 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
EFP 2018-12
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.6 2.4 13.6 20.9 25.9 17.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.8 L Infusion -- 64 °C 21 min
Infusion -- 72 °C 39 min
17.4 L Sparge -- 82 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.4
Mash volume with grains 7.8
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 27.9 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 11.8
Boil off losses -2.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 26
Going into fermentor 26
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

Brassin EFP 11/03/2019

Last Updated and Sharing
 
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  • Last Updated: 2019-03-25 19:17 UTC