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Evie

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 96%
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday January 17th 2020
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1.050
1.009
5.5%
24.3
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Munich Light2 lb Munich Light 37 6 20%
2 lb American - Pilsner2 lb Pilsner 37 1.8 20%
1 lb Briess - White Wheat Raw1 lb White Wheat Raw 34.5 2 10%
5 lb great western white wheat - great western white wheat - American - White Wheat5 lb great western white wheat - American - White Wheat 40 4 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 6.2 Boil at 212 °F 60 min 24.29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
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
11.5 qt Ferulic Acid Rest Infusion 121 °F 113 °F 20 min
10 qt Saccharification Infusion 212 °F 152 °F 60 min
9 qt Batch Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.9 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 4.75 19  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Brew Day 5/21/20

Ferulic acid rest begin temp = 118 degrees.
Ferulic acid rest end temp = 118 degrees.
Total time = 30 min

Start mash temp = 146 degrees
Added 1 qt boiling water 10 minutes in
Increased temp to 148 degrees.
Mash end temp = 148 degrees

Mixed at 10 and 20 minutes during batch sparge
Hops added at 60 min
Boil proceeded without issue.
Just shy of 5 gallons placed into fermenter.

OG = 1.050
Yeast pitched at 75 degrees.
Gravity on 6/2/20 (day 12) =1.009 (5.4% ABV)

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  • Last Updated: 2020-09-03 14:04 UTC