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Strange OJ

278 calories 26.8 g 0.5 L
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Nikos
Calories: 278 calories (Per 0.5L)
Carbs: 26.8 g (Per 0.5L)
Created Monday April 25th 2022
1.060
1.013
6.2%
16.4
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Wheat Malt4 kg BEST Wheat Malt 37.7 2.2 61.5%
1.50 kg American - Pilsner1.5 kg Pilsner 37 1.8 23.1%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 7.7%
0.50 kg Ireks - Munich Malt0.5 kg Munich Malt 36.8 8 7.7%
6.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 5.1 First Wort 60 min 9.08 33.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 5.1 Boil 15 min 2.73 22.2%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.3 Boil 15 min 3.91 22.2%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.3 Boil 2 min 0.67 22.2%
45 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
18 L Strike 67 °C 60 min
10 L Batch Sparge -- 5 min
8 L Batch Sparge -- 2 min
Starting Mash Thickness: 1 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5.66 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 201 g       Temp: 22 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 10 70 60 0
Mash Chemistry and Brewing Water Calculator
 
Notes

55°C protein rest: 5-10 min
63°C maltose rest: 30-45 min
72°C saccharification rest: 30 min

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-20 10:49 UTC
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