hopfen weisse - Beer Recipe - Brewer's Friend

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hopfen weisse

168 calories 17.6 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: 3 gallons
Post Boil Size: 1.7 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.149 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday March 22nd 2020
1.051
1.013
5.0%
23.6
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 lb German - Pilsner6.7 lb Pilsner 38 1.6 60.6%
4.10 lb German - Wheat Malt4.1 lb Wheat Malt 37 2 37.1%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.3%
11.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.75 26.1%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 180 °F 0 min 4.79 18.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 180 °F 0 min 4.07 18.5%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Dry Hop 3 days 18.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 18.5%
5.41 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.14 16.6  
Mash volume with grains (equipment estimates 1.65 g | 6.6 qt) 5.03 20.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 0.74 g | 3 qt) 0.49 2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.25 g | 13 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 1.7 6.8  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 3.38 13.5  
Going into fermentor 5 20  
Total: 4.63 18.5
Equipment Profile Used: System Default
 
Notes

I pitched a small starter at 64F, open fermented for 3 days at 67 F, fixed an airlock and let it finish at 72F (all beer temps, not ambient). Grain to glass in 11 days.

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  • Last Updated: 2020-03-22 23:34 UTC