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MeinerStephaner

137 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday April 1st 2019
1.045
1.010
4.6%
14.5
3.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 50%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 50%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 60 min 9.97 44.4%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 10 min 4.52 55.6%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 193 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
16 L Protein 1 (only wheat malt) Infusion -- 45 °C 15 min
3 L Protein II (add other malts) Infusion -- 51 °C 15 min
3 L Sugar Infusion -- 65 °C 40 min
3 L Dextrin Infusion -- 71 °C 20 min
10 L Mash Out Sparge -- 78 °C 5 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.86 L. Suggest reducing initial strike volume to 41.44 L and adding 0.46 L sparge/top-off. 41.9
Strike water volume (equipment estimates 38.6 L) 41.9
Mash volume with grains (equipment estimates 42.6 L) 45.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

1/2 tsp calsium sulfate (2 g) as water treatment.
reason: adding Ca+2(calcium) lowers ph and aids enzyme activity. Adding SO4-2(sulfate) accentuates hop bitterness. Ideally I would add 1/4 tsp (1g) Calcium cloride, but I did not have any available on brew day. Cloride would accentuate maltiness.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-12 11:56 UTC