Šenica - Beer Recipe - Brewer's Friend

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Šenica

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Črnika Brew
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Monday April 15th 2019
1.046
1.009
4.8%
14.1
9.7
5.4
14.00
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Weyermann - Pale Wheat5 kg Pale Wheat 36 3.84 48.8%
2 kg Weyermann - Pilsner2 kg Pilsner 36 2.51 19.5%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 2.4%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 14.51 9.8%
2 kg Weyermann - Dark Wheat Malt2 kg Dark Wheat Malt 37 17.18 19.5%
10.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53 g Tettnanger53 g Tettnanger Hops Pellet 4.5 Boil 60 min 12.77 77.9%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 10 min 1.31 22.1%
68 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20.87 ml Lactic acid Water Agt Mash --
 
Yeast
Fermentis - Safale-WB06
Amount:
2 Each
Cost:
7.00 € / each
14.00 €
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
14.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 345.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 4 3 6 3 48.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 40 °C 10 min
Decoction -- 50 °C 25 min
37.2 L Strike 65 °C 65 °C 40 min
27.1 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.04 L. Suggest reducing initial water volume to 45.4 L and adding 2.64 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 31.8
Mash volume with grains (equipment estimates 32.5 L) 38.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 27.4 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 56.2  
Equipment Profile Used: System Default
 
Notes

The fermentation temperature is critical because so much of the beer’s flavor is derived from the yeast. Keep the temperature between 19°C and rise it by 1C until 24

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  • Last Updated: 2022-10-25 17:29 UTC