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Weizen Beer CHTMH (Fredderick M/Charles E

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.82 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Saturday August 3rd 2024

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by Toombstone

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

Malt Miller Erdinger clone

by handr.thomas@btinternet.com

OG: 1.054 FG: 1.013 ABV: 5.3% IBU: 10

Weihenmaxdanbarnen - Hefeweizen

by Barney BB

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

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

12.1

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Proximity - Pale Malt2 kg Pale Malt	37.5	2	36.9%
3.42 kg	Proximity - Wheat Malt3.42 kg Wheat Malt	39.1	3	63.1%
5.42 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	8.03	64.3%
10 g	Centennial10 g Centennial Hops	Pellet	10	Boil	10 min	4.04	35.7%
28 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Hallertau Mittelfruh (Pellet)	8.03	64.3%
10 g	Centennial (Pellet) 10 g Centennial (Pellet) Hops	4.04	35.7%
28 g / $ 0.00

Yeast

Danstar - Munich Classic Wheat Beer Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 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

Notes

1.-Descanso Proteico a 58°C / y nos vamos a quedar a 53°C despues de aventar el grano los primeros 30 minutos

2.-Macerado a 65.5°C durante 60 min despues nos iremos a 75°C para el mash out 10 minutos

3.-Poner en estufa el agua de lavado a 77°C promedio + - 2°C

4.-Irse a hervor y enfriar en una temperatura de 20°C y 21°C

5.-Mandar a fermentador
5.1.-primeros 7 dias fermentaremos a 20°C (Sabor a platano/Clavo)
5.2.8vo dia a 15°C hasta el 12avo dia (hay que ver la cerveza de 4 a 7 dias)

Last Updated and Sharing

252

Views

Brews

Public: Yup, Shared
Last Updated: 2024-08-03 13:03 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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