Weizenbock Cambridge Brewing Collab. 02/20 - Beer Recipe - Brewer's Friend

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Weizenbock Cambridge Brewing Collab. 02/20

194 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 217 gallons (ending kettle volume)
Pre Boil Size: 233 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: A. Mateychuk
Rating:
5.00 (1 Review)

Hop Utilization: 99%
Calories: 194 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday January 26th 2020
1.060
1.005
7.1%
26.2
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
240 lb Weyermann - Pilsner240 lb Pilsner 36 1.5 51.3%
110 lb German - Wheat Malt110 lb Wheat Malt 37 2 23.5%
50 lb Flaked Wheat50 lb Flaked Wheat 34 2 10.7%
30 lb German - CaraHell30 lb CaraHell 34 11 6.4%
25 lb Rice Hulls25 lb Rice Hulls 0 0 5.3%
13 lb German - Acidulated Malt13 lb German - Acidulated Malt 27 3.4 2.8%
468 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 oz Ariana27 oz Ariana Hops Pellet 9.2 Boil 60 min 20.49 47.4%
30 oz Calista30 oz Calista Hops Pellet 3 Boil 30 min 5.71 52.6%
57 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST
Amount:
1.75 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 4238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
155 gal Strike 153 °F 152 °F 60 min
155 gal Sparge 170 °F -- 90 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 220.64 gal (882.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 208.64 gal (834.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 195.39 gal (781.56 qt) 157.95 631.8  
Strike water volume at mash thickness of 1.35 qt/lb 157.95 631.8  
Mash volume with grains 195.39 781.6  
Grain absorption losses -58.5 -234  
Remaining sparge water volume 133.8 535.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 220.64 g | 882.6 qt) 233 932  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.14 -8.6  
Post boil volume (equipment estimates 229.36 g | 917.5 qt) 217 868  
Estimated amount in fermentor 217 868  
Total: 291.75 1167
Equipment Profile Used: System Default
"Weizenbock Cambridge Brewing Collab. 02/20" Weizenbock beer recipe by A. Mateychuk. All Grain, ABV 7.14%, IBU 26.2, SRM 4.41, Fermentables: (Pilsner, Wheat Malt, Flaked Wheat, CaraHell, Rice Hulls, German - Acidulated Malt) Hops: (Ariana, Calista) Other: (Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2020-02-04 19:36 UTC