French surrender Beer Recipe | All Grain Weissbier | Brewer's Friend
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French surrender

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday May 22nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 4%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Saaz (Czech)50 g Saaz (Czech) Hops Leaf/Whole 3.5 Boil 60 min 18.98 41.7%
30 g Artisan - Saaz (Czech)30 g Saaz (Czech) Hops Leaf/Whole 3.5 Boil 15 min 5.65 25%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Boil 1 min 0.58 8.3%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Boil 1 min 0.4 8.3%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 7 days 8.3%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Dry Hop 7 days 8.3%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 80 min
25 L Infusion -- 72 °C 15 min
4 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Orange peel Fresh Flavor Boil 15 min.
4 g Coriander Seed Spice Boil 15 min.
10 g Fresh Lemon Peel Flavor Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
800 g Apricot Puree Flavor Secondary 7 days
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 296 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 10 65 123 105 36
Mash Chemistry and Brewing Water Calculator
 
Notes

Use fresh apricots that are chopped into pieces, boiled and mashed into puree.

This is then frozen, added after storm fermentation.

800g gives a balanced aroma of apricot.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-22 17:26 UTC
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