Engageweizen! - Beer Recipe - Brewer's Friend

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Engageweizen!

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 90%
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday June 24th 2019
1.057
1.015
5.5%
10.6
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb American - White Wheat6.75 lb White Wheat 40 2.8 60%
4 lb Rahr - American - Pilsner4 lb American - Pilsner 37 1.8 35.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.8 Boil 45 min 8.38 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.8 Boil 15 min 2.26 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.67 psi       Temp: 38 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 10 26 60 75 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 153 °F 60 min
5.5 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Mash:
Gypsum - 0.1 g
Chloride - 0.7 g
Lactic - 5.3 ml
Campden - 1/4

Sparge:
Gypsum - 0.1 g
Chloride - 1.1 g
Lactic - 2.5 ml
Campden - 1/4

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  • Last Updated: 2019-06-25 15:33 UTC