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Weissbier

170 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 55 liters (ending kettle volume)
Pre Boil Size: 65 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Vadym Ishchenko
Hop Utilization: 99%
Calories: 170 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Tuesday February 4th 2020
13.7 °P
3.0 °P
5.8%
13.6
3.8
5.5
670.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 kg Weyermann - Pale Wheat6.7 kg Pale Wheat 36 2 50%
6.70 kg Bestmalz - Pilsner Organic6.7 kg Pilsner Organic ₴ 100.00 / kg
₴ 670.00 		37 1.9 50%
13.40 kg / ₴ 670.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3 Boil at 100 °C 90 min 3.76 26.3%
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops Pellet 3 Boil at 100 °C 60 min 9.85 73.7%
95 g / ₴ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Other 0 min.
7 g Epsom Salt Water Agt Other 0 min.
2 g Canning Salt Water Agt Other 0 min.
10 g Calcium Chloride (anhydrous) Water Agt Other 0 min.
30 ml Lactic Acid Water Agt Other 0 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
3 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
₴ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.6 bar       Temp: 2 °C       CO2 Level: 3.82 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water calc for 110 Ltrs
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike 47 °C 45 °C 10 min
Temperature 45 °C 50 °C 10 min
Temperature 50 °C 65 °C 60 min
Temperature 65 °C 76 °C 10 min
25 L Sparge 78 °C 78 °C --
15 L Sparge -- -- --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.03 L. Suggest reducing initial water volume to 45.4 L and adding 18.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.44 L. Suggest reducing initial water volume to 36.56 L and adding 17.04 L sparge/top-off. 53.6
Strike water volume at mash thickness of 4 L/kg 53.6
Mash volume with grains 62.4
Grain absorption losses -13.4
Remaining sparge water volume 25.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 56 L) 55
Estimated amount in fermentor 55
Total: 79.3  
Equipment Profile Used: System Default
 
Notes

Fermentation:

  1. Make 1 liter of starter wort and aerate it on a stir plate. Add oxygen in-line as the wort was transferred from the chiller to the carboy.

  2. Pitch yeast at 14 C. Allow fermentation to rise to 16 C for the first three days.

  3. Raise temperature to 18 C for four more days.

  4. Then raise to 20 C to clean up any off flavors.

  5. Drop temperature to 1 C for three days to crash yeast, proteins, and tannins.

  6. Keg and carbonate to 4 volumes CO2.
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  • Last Updated: 2021-02-09 12:17 UTC