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Kristalweizen (New Beer, New Me)

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.73 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)

Created: Tuesday June 15th 2021

Original Gravity:

1.046

Final Gravity:

1.005

ABV (standard):

5.3%

IBU (tinseth):

16.4

SRM (morey):

4.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	American - Wheat20 lb Wheat	38	1.8	72.1%
7 lb	Proximity - Vienna7 lb Vienna	37	3.5	25.2%
0.75 lb	American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L	35	20	2.7%
27.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Perle1 oz Perle Hops	Pellet	8.2	Boil	60 min	10.53	15.4%
2.50 oz	Hallertau Blanc2.5 oz Hallertau Blanc Hops	Pellet	10	Whirlpool	0 min	5.85	38.5%
3 oz	Nelson Sauvin3 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop (High Krausen)	0 days		46.2%
6.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Perle (Pellet)	10.53	15.4%
2.50 oz	Hallertau Blanc (Pellet)	5.85	38.5%
3 oz	Nelson Sauvin (Pellet)		46.2%
6.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 gal		Infusion	201 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use
2 oz	Sweet Orange Peel	Flavor	Primary
1 oz	Bitter Orange Peel	Flavor	Primary
1 tsp	Diammonium Phosphate (DAP)	Other	Mash
1 each	Whirlfloc	Water Agt	Mash
15 g	Calcium Chloride (anhydrous)	Water Agt	Mash
10 ml	Lactic acid	Water Agt	Mash

Yeast

Omega Yeast Labs - Gulo Ale OYL-501

Amount:	2.91 Each	Cost:
Attenuation (avg):	87.5%	Flocculation:	Medium
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 242 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Albuquerque CABQ Zone 12 - 2019

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Add 15g Calcium Chloride 10ml of 88% lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

Take a 1l sample of wort into beaker for fast ferment test.

Add 1tsp of DAP and one tab of whirlflock at 15min left in the boil.

Add 2.5oz of hallertau blanc at 170 as a hop stand

Add 3oz of nelson sauvin at pitch.

Day 5: Gravity reading.

Day 7: Add bitter and sweet orange peel in a pint glass with 170F water to pasteurize.

Day 8-9 Take gravity reading, if at target cold crash.

Before kegging, filter beer.

Last Updated and Sharing

599

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Brews

Public: Yup, Shared
Last Updated: 2021-12-08 17:09 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

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