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Sommar-Weizen

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)

Created: Thursday March 25th 2021

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

10.3

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.80 kg	Flaked Wheat3.8 kg Flaked Wheat	34	2	56.1%
2.80 kg	Belgian - Pilsner2.8 kg Pilsner	37	1.6	41.4%
0.17 kg	Munich0.17 kg Munich	37	6	2.5%
6.77 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Northern Brewer - German Tettnang25 g German Tettnang Hops	Pellet	3.5	Boil	45 min	8.32	62.5%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Boil	10 min	1.97	37.5%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Northern Brewer - German Tettnang (Pellet) 25 g German Tettnang (Pellet) Hops	8.32	62.5%
15 g	Saaz (Pellet) 15 g Saaz (Pellet) Hops	1.97	37.5%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	50 °C	50 °C	10 min
21.5 L	Strike	66 °C	66 °C	60 min
13 L	Fly Sparge	75 °C	75 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
70 g	Lime Zest	Flavor	Primary	3 days
50 g	Ginger	Spice	Boil	15 min.
5 g	Citric acid	Flavor	Primary	3 days
10 g	Coriander Seed	Spice	Primary	3 days

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	20 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 205.3 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash in @ 50 C
raise to 66 C for 1 hr
out at 77 C

Sparge @ 75 C

Boil 90 mins

add hops and flavours as appropriate (Whirlpool @ 72-74 C)

cool to 18 C, Transfer and pitch

ferment @ 20 C for 7-14 days, adding jalapeno (seeds removed) 2 days before bottling.

Cold crash, prime, Enjoy !

Last Updated and Sharing

381

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Brews

Public: Yup, Shared
Last Updated: 2021-06-12 11:22 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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