Bière de blé aux fraises Beer Recipe | Partial Mash Weissbier | Brewer's Friend
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Bière de blé aux fraises

123 calories 10 g 330 ml
Beer Stats
Method: Partial Mash
Style: Weissbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 123 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Thursday February 29th 2024
1.041
1.006
4.5%
62.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
227 g Flaked Barley227 g Flaked Barley 32 2.2 5.9%
227 g Flaked Wheat227 g Flaked Wheat 34 2 5.9%
1,362 g Barnowl - Soft Red Wheat Malt1362 g Soft Red Wheat Malt 32 2.5 35.3%
681 g Dry Malt Extract - Light681 g Dry Malt Extract - Light 42 4 17.7%
904 g Strawberry904 g Strawberry 3.15 0 23.5%
454 g Brown Sugar454 g Brown Sugar 45 15 11.8%
3,855 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g El Dorado24 g El Dorado Hops Pellet 15.7 Boil 30 min 47.43 50%
12 g Kent Goldings12 g Kent Goldings Hops Pellet 5 Boil 0 min 25%
12 g El Dorado12 g El Dorado Hops Pellet 15.7 Boil 15 min 15.31 25%
48 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
340.19 g Coriander Seed Spice Mash 0 min.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Bière de blé aux fraises" Weissbier beer recipe by Brewer #416106. Partial Mash, ABV 4.51%, IBU 62.74, SRM 5.16, Fermentables: (Flaked Barley, Flaked Wheat, Soft Red Wheat Malt, Dry Malt Extract - Light, Strawberry, Brown Sugar) Hops: (El Dorado, Kent Goldings) Other: (Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2024-02-29 00:20 UTC
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