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german wheat

202 calories 18 g 500 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 63.25 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 95%
Calories: 202 calories (Per 500ml)
Carbs: 18 g (Per 500ml)
Created: Sunday April 7th 2019
1.044
1.008
4.6%
9.7
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Weyermann - Pilsner4.75 kg Pilsner 36 1.5 46.6%
4.75 kg Crisp Malting - Wheat Malt4.75 kg Wheat Malt 38.87 2 46.6%
250 g Briess - Victory Malt250 g Victory Malt 34.5 28 2.5%
240 g Corn Sugar - Dextrose240 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.4%
200 g Rice Hulls200 g Rice Hulls 0 0 2%
10,190 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 9.66 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 0 min.
1.10 g Gypsum Water Agt Sparge 0 min.
0.18 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.18 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
0.55 g Chalk Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1.96 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 452 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.87 bar       Temp: 25 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 0 0 10 17 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.82 L Acid rest Strike 45 °C 42 °C 20 min
Conversion rest Infusion -- 66 °C --
39.35 L Sparge 76 °C 76 °C 15 min
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.95 L. Suggest reducing initial water volume to 45.24 L and adding 15.55 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 36.3
Mash volume with grains 42.9
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 35.3 L) 37.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.8 L) 63.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 55 L) 57
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57 L) 55
Total: 74.1  
Equipment Profile Used: System Default
 
Notes

Set spunding valve to 0.1 Mpa after 48 hours or 50% attenuation

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  • Last Updated: 2023-02-25 10:57 UTC