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NoopleTucker Weizen

142 calories 12.3 g 330 ml
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created Wednesday January 19th 2022
1.047
1.008
5.2%
12.4
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Gambrinus - Pale Malt3.2 kg Pale Malt 37.3 2.1 69.6%
1.40 kg Gambrinus - Wheat Malt1.4 kg Wheat Malt 35.9 2 30.4%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Hallertau Tradition (Germany)21 g Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 60 min 12.05 75%
7 g Hallertau Tradition (Germany)7 g Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 2 min 0.34 25%
28 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L mash vol 5.5 Gals Infusion -- 65 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Fining Mash 0 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3.75 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 5 75 80 100
Mash Chemistry and Brewing Water Calculator
"NoopleTucker Weizen" No Profile Selected beer recipe by Sinan. BIAB, ABV 5.16%, IBU 12.39, SRM 3.72, Fermentables: (Pale Malt, Wheat Malt) Hops: (Hallertau Tradition (Germany)) Other: (Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-27 03:51 UTC
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