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Turboencabulator - Helles Weizendoppelbock

Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.67 liters
Post Boil Size: 15.02 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 69% (brew house)
Hop Utilization: 99%
Calories: 341 calories (Per 500ml)
Carbs: 34.9 g (Per 500ml)

Created: Sunday October 22nd 2023

Original Gravity:

1.073

Final Gravity:

1.018

ABV (standard):

7.2%

IBU (tinseth):

18.4

SRM (morey):

6.9

Mash pH

5.4

Cost €

15.15

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Brew Log History

Target 18°C
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Carbs: {{ stats.carbs | number:1 }} g / 500ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.50 kg	Weyermann - Pale Wheat2.5 kg Pale Wheat	2.05 € / kg 5.13 €	36	2	47.6%
1.90 kg	Viking - Pilsner Malt1.9 kg Pilsner Malt	1.47 € / kg 2.79 €	37	1.9	36.2%
0.70 kg	Weyermann - Barke Vienna0.7 kg Barke Vienna	2.54 € / kg 1.78 €	36	3.4	13.3%
0.10 kg	Weyermann - Caramunich Type 10.1 kg Caramunich Type 1	4.23 € / kg 0.42 €	33.5	35	1.9%
0.05 kg	Weyermann - Caramunich Type 20.05 kg Caramunich Type 2	0.00 € / kg 0.00 €	34	45	1%
5.25 kg / 10.12 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Tettnanger20 g Tettnanger Hops	0.06 € / g 1.16 €	Pellet	3.4	Boil	60 min	10.8	66.7%
10 g	Mandarina Bavaria10 g Mandarina Bavaria Hops	0.04 € / g 0.37 €	Pellet	9.6	Boil	15 min	7.57	33.3%
30 g / 1.53 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Tettnanger (Pellet) 20 g Tettnanger (Pellet) Hops	0.06 € / g 1.16 €	10.8	66.7%
10 g	Mandarina Bavaria (Pellet) 10 g Mandarina Bavaria (Pellet) Hops	0.04 € / g 0.37 €	7.57	33.3%
30 g / 1.53 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.5 L	Ferulic Acid Rest for 25 min. IMPORTANT: BEFORE LACTIC ACID ADDITION!!!	Strike	42 °C	42 °C	25 min
	Pull 1/3 of the thickest mash, heat to 66°C, rest for 15 min. and add back to mash	Decoction	42 °C	66 °C	15 min
	Protein Rest for 15 min.	Temperature	53 °C	53 °C	15 min
	Pull 1/3 of the thickest mash, boil for 15 min. and add back to mash	Decoction	53 °C	96 °C	15 min
	Maltose Rest for 20 min.	Temperature	66 °C	66 °C	20 min
	Pull 1/3 of the thickest mash, boil for 15 min. and add back to mash	Decoction	66 °C	96 °C	15 min
	Rest for 20 min.	Temperature	71 °C	71 °C	20 min
9.5 L		Sparge	78 °C	78 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
2.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 g	Epsom Salt	Water Agt	Mash	1 hr.
1.60 g	Gypsum	Water Agt	Mash	1 hr.
0.30 g	Salt	Water Agt	Mash	1 hr.
4.70 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.10 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Imperial Yeast - G01 Stefon

Amount:	1 Each	Cost:	3.50 € / each 3.50 €
Attenuation (avg):	73%	Flocculation:	Low
Optimum Temp:	17 - 23 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 266 B cells required

3.50 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 139.5 g Temp: 24 °C CO₂ Level: 3.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	5	15	75	80	100
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

212

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Brews

Public: Yup, Shared
Last Updated: 2025-07-06 13:41 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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Turboencabulator - Helles Weizendoppelbock

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