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Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 14.75 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Sunday November 17th 2024

Jefa 4.0

by macorix

OG: 1.047 FG: 1.012 ABV: 4.7% IBU: 13

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

14.3

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.10 kg	Bestmalz - BEST Wheat Malt1.1 kg BEST Wheat Malt	37.7	2.2	50%
1.10 kg	Bestmalz - BEST Pilsen1.1 kg BEST Pilsen	37	1.9	50%
2.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Hallertau Tradition (Germany)6 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	10.1	54.5%
5 g	Hallertau Tradition (Germany)5 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	15 min	4.18	45.5%
11 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
11 g	Hallertau Tradition (Germany) (Pellet)		14.28	100%
11 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8 L	Infusion	40 °C	35 °C	20 min
12 L	Sparge	73 °C	67 °C	60 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Chalk	Water Agt	Mash	1 hr.
1.60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1.10 g	Salt	Water Agt	Mash	1 hr.
1.64 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.17 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale-WB06

Amount:	5.50 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Weissbier

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	16	32	89	87	69
El agua de lavado pide poquito ácido fosfórico 0.27, siempre pide eso en todas mis recetas, menos de medio milímetro, en el macerado 1.61. Ph inicial de 5.72, en el macerado (ideal sería 6 para el escalón inicial 40- 44/45°) - 10 min. Tomamos el ph Ajuste de Ph a 5.4 en el segundo escalón, el proteico (54-55°) - 15 min Tercer escalon: 62-63°, para la formación de betamilasa - 45 min Cuarto escalón: alfamilsa 72-74° 20 -30 min. En este esalón añadimos la cascarilla de arroz. Luego la recirculación con mash out
Mash Chemistry and Brewing Water Calculator

Notes

mosto a sacar 9 litros (8 con levadura decantada)
con desperdicio 15 litros

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2026-04-21 15:20 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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