Banoffee Weizen - Beer Recipe - Brewer's Friend

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Banoffee Weizen

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 77 liters
Post Boil Size: 60.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Wednesday February 19th 2020
1.044
1.010
4.4%
8.7
4.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pale Wheat4.3 kg Pale Wheat 39 1.5 44.7%
2.64 kg German - Pilsner2.64 kg Pilsner 38 1.6 27.5%
1 kg German - Carapils1 kg Carapils 35 1.3 10.4%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 10.4%
0.50 kg German - Caramel Wheat0.5 kg Caramel Wheat 34 46 5.2%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 1.8%
9.61 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Leaf/Whole 3.6 Boil 60 min 8.7 100%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Baking Soda Water Agt Mash 1 hr.
4.23 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.05 g Epsom Salt Water Agt Mash 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
7 g Protofloc Fining Boil 15 min.
6 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
3.23 g Baking Soda Water Agt Sparge 1 hr.
7.75 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5.60 g Epsom Salt Water Agt Sparge 1 hr.
2.79 g Gypsum Water Agt Sparge 1 hr.
0.55 g Potassium Metabisulphite Water Agt Other --
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 452 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 1.5 °C       CO2 Level: 3 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 9.7 15.4 65.4 65.5 3.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Ferulic Strike 52 °C 45 °C 30 min
Main Mash Temperature -- 66 °C 90 min
55 L Sparge Fly Sparge -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.8 L. Suggest reducing initial water volume to 45.4 L and adding 18.4 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.8
Mash volume with grains 35.2
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 45.5 L) 58.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.8 L) 77
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 55 L) 60.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60.5 L) 55
Total: 87.5  
Equipment Profile Used: System Default
"Banoffee Weizen" Weissbier beer recipe by JB's. All Grain, ABV 4.4%, IBU 8.7, SRM 4.92, Fermentables: (Pale Wheat, Pilsner, Carapils, Flaked Wheat, Caramel Wheat, Acidulated Malt) Hops: (Tettnanger) Other: (Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Protofloc, Wyeast - Beer Nutrient, Potassium Metabisulphite)
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  • Last Updated: 2020-02-20 19:07 UTC