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Klasse Bavarian Weissbier (simplified, high-gravity mash)

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 13.25 liters
Post Boil Size: 10.6 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J Palmer, How to Brew, 4th Ed.
Rating:

4.00 (1 Review)

Hop Utilization: 96%
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)

Created: Friday May 7th 2021

Original Gravity:

1.048

Final Gravity:

1.006

ABV (standard):

5.6%

IBU (tinseth):

13.0

SRM (morey):

3.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.70 kg	Gambrinus - Wheat Malt2.7 kg Wheat Malt	35.9	2	60%
1.80 kg	Gambrinus - Pilsner Malt1.8 kg Pilsner Malt	37.3	1.5	40%
4.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops		Pellet	8.5	Boil	30 min	13.02	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Mandarina Bavaria (Pellet) 20 g Mandarina Bavaria (Pellet) Hops		13.02	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.25 L		Infusion	--	65 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4.92 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Kamloops, British Columbia, Canada

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
12	2	5	5	7	52
Mash Chemistry and Brewing Water Calculator

Notes

(i) This is a 5gal batch to be done in a 5 gal kettle. Following information in Ref. [1], it turns out a water-to-grist ratio (W2GR) of as low as 2 liters per kg should cause no degradation in mash efficiency. If it did, I would consider mashing longer as needed. For this recipe W2GR is 3.5 gals/ 4.5 kg = 13.2/ 4.5 = 2.9.
Ref. [1]: How to Brew, 4th ed by J. Palmer, section "water-to-grist ratio".
(ii) I eliminated the docoction. Following the steps in Palmer's American Wheat recipe instead, which only has infusion rest. Also, using the mash temp indicated there, 65C, as opposed to the one indicated in Klasse Bavarian Weissbier receipe, 67C. Hence, the only difference between the two wheat ale recipes is the yeast and the type of hops (German vs American).
(iii) The wort in fermentor was topped up with 8L of spring water of which details are:
Compliments Natural Spring Water: HCO3: 210, Cl: 2, Mg: 20, Na:7, SO4: 49, Ca: 79.

Last Updated and Sharing

259

Views

Brews

Public: Yup, Shared
Last Updated: 2021-08-16 05:41 UTC

System Default

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

Discussion about this recipe:

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Sinan • 08/16/2021 at 05:44am

4 of 5

Likes: taste, clarity
Dislikes: needs more body. Grain bill needs to be slightly adjusted for high-gravity-mash.
As it is, this a 3.5 stars recipe, but it was enjoyable to drink.

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