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Bavarian Weissbier

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 42.38 liters
Post Boil Size: 37 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dörst Bryggeri
No Chill: 20 minute extended hop boil time
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)

Created: Tuesday June 2nd 2020

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (rager):

14.5

SRM (morey):

3.6

Mash pH

5.8

Cost $

n/a

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Brew Log History

Target 17°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS	37	1.9	47.1%
4 kg	Castle Malting - Château Wheat Blanc4 kg Château Wheat Blanc	38	1.8	47.1%
500 g	Weyermann - Carapils500 g Carapils	34.5	2.1	5.9%
8.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Hersbrucker30 g Hersbrucker Hops	Pellet	2.4	First Wort	60 min	6.78	42.9%
40 g	Hersbrucker40 g Hersbrucker Hops	Pellet	2.4	Boil	30 min	7.68	57.1%
70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
70 g	Hersbrucker (Pellet) 70 g Hersbrucker (Pellet) Hops		14.46	100%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
38.3 L	Mash in at 35-40 C for additional conservation of enzymes	Strike	40 °C	38 °C	--
	Ferulic acid rest (favouring clove)	Temperature	45 °C	45 °C	15 min
	Maltose rest 30-45 min	Temperature	63 °C	63 °C	45 min
	Saccharification rest to help develop the characteristic fullness of wheat beers	Temperature	72 °C	72 °C	30 min
12.6 L		Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 4.5 L/kg Starting Grain Temp: 18 °C

Yeast

Wyeast - Bavarian Wheat 3638

Amount:	2 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 322 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 170.2 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Göteborg, Sweden 2016-2017

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
21	2	16	13	24	61
Keeping the water low on minerals and not acidifying.
Mash Chemistry and Brewing Water Calculator

Notes

Mash steps for balanced profile between Banana and Clove flavors as per http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Primary fermentation @17C
Secondary fermentation 1 week @20C, 2 weeks @10C (traditional)

Last Updated and Sharing

246

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Brews

Public: Yup, Shared
Last Updated: 2024-05-31 16:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Bavarian Weissbier

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