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Weissbier v5 rv2

209 calories 22.5 g 12 L
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Özgür Aslan
Calories: 209 calories (Per 12L)
Carbs: 22.5 g (Per 12L)
Created Wednesday August 17th 2022
1.063
1.017
6.0%
9.3
11.9
n/a
158.04
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Weyermann - Pale Wheat4.5 kg Pale Wheat ₺₺ 23.50 / kg
₺₺ 105.75
36 4.6 61.6%
1.50 kg Weyermann - Pale Ale1.5 kg Pale Ale ₺₺ 21.79 / kg
₺₺ 32.69
39 4.99 20.5%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) ₺₺ 16.00 / kg
₺₺ 16.00
37 25 13.7%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 4.1%
7.30 kg / ₺₺ 154.44
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Brewer's Gold4 g Brewer's Gold Hops ₺₺ 0.40 / g
₺₺ 1.60
Pellet 13 Boil 60 min 4.75 44.4%
5 g Brewer's Gold5 g Brewer's Gold Hops ₺₺ 0.40 / g
₺₺ 2.00
Pellet 13 Boil 30 min 4.57 55.6%
9 g / ₺₺ 3.60
 
Mash Guidelines
Amount Description Type Temp Time
24.5 L Strike 55 °C 20 min
Steeping 66 °C 30 min
Steeping 70 °C 20 min
12.5 L Sparge 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
₺₺ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 200 g       Temp: 25 °C       CO2 Level: 0 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
"Weissbier v5 rv2" Weizenbock beer recipe by Özgür Aslan. All Grain, ABV 6.01%, IBU 9.32, SRM 11.88, Fermentables: (Pale Wheat, Pale Ale, Munich Type II (Dark), Rice Hulls) Hops: (Brewer's Gold)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-05 18:27 UTC
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