Jannis' Weizen - Beer Recipe - Brewer's Friend

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Jannis' Weizen

155 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Saturday January 25th 2020
1.048
1.006
5.4%
20.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pale Wheat2.5 kg Pale Wheat 36 2 58.1%
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 41.9%
4.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Tettnanger28.5 g Tettnanger Hops Pellet 4.5 Boil 60 min 20.45 100%
28.50 g / 0.00 €
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 141       Temp: 20 °C       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
20 L Wassertemperatur 71.5°C Infusion 71.5 °C 67 °C 60 min
5 L 8L kochen, auf 25L auffüllen Sparge 100 °C 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29 L) 30.2
Mash volume with grains (equipment estimates 31.9 L) 33
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 19
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 19 L) 18
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Bei 27°C mit Würze rehydrieren.
20min vor Hinzugabe.
Gärung bei 20°C (Höher = mehr Bananengeschmack)

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  • Public: Yup, Shared
  • Last Updated: 2020-02-01 19:06 UTC