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TRIGIZAN ALEMANA

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.75 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SOLBEER
Rating:

5.00 (1 Review)

Hop Utilization: 92%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday October 17th 2023

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OG: 1.048 FG: 1.006 ABV: 5.5% IBU: 12

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OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 13

Hefeweizen 10A by chefO

by PaiboonL

OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

Original Gravity:

1.057

Final Gravity:

1.012

ABV (standard):

5.9%

IBU (tinseth):

11.3

SRM (morey):

3.8

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Simpsons - Extra Pale Ale Malt2 kg Extra Pale Ale Malt	35.82	2.2	38.8%
3 kg	German - Pale Wheat3 kg Pale Wheat	39	1.5	58.3%
150 g	Castle Malting - Château Acid (Malta Acida)150 g Château Acid (Malta Acida)	34	4.1	2.9%
5.15 kg / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	11.31	100%
25 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Hallertau Mittelfruh (Pellet)		11.31	100%
25 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.6 L	Infusion	40 °C	45 °C	10 min
	Infusion	45 °C	63 °C	30 min
	Infusion	63 °C	70 °C	30 min
	Infusion	70 °C	75 °C	15 min
17.5 L	Sparge	40 °C	75 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.70 g	Epsom Salt	Water Agt	Mash	1 hr.
2.10 g	Gypsum	Water Agt	Mash	1 hr.
0.70 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale-WB06

Amount:	11 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 211 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 171.1 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

AGUA PARA TRIGO

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
42	3	13	68	50	3
Mash Chemistry and Brewing Water Calculator

Notes

En la carbonatación será en botella se calcula un lote de unos 20 litros en botellas de 500ml (40 botellas) serian unos 4,25 gramos de azúcar por botella.

Se realizara una disolución con la misma cantidad de agua (171,1g de azúcar +171,1 ml de agua estéril) agregando 8,25ml de solución en cada botella para alcanzar los 3 volúmenes de CO2. en el caso de embarrilar bajaríamos la temperatura a 4 grados y aplicaríamos una presión de 1,19 bares, si la fermentación es en isobárico habría que calcular la presión.

En esta receta se utiliza la levadura Safale WB-06, en posteriores elaboraciones se probara con Safale W-68 para comparar resultados y decidir levadura definitiva.

A la hora de fermentar se dejara a una temperatura de 16 grados los primeros 3-4 días de fermentación subiendo progresivamente hasta los 24 grados en los siguientes 10 días, es decir unos 1,3 grados por día, no se hará descanso diacetilico ya que se considera que alcanzados los 24 grados no seria necesario

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-11-18 11:07 UTC

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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