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WEISSBIER - CAMDEN CERVECERIA

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.76 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Diego Alejandro Davila Alarcon
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Friday February 7th 2025

HKN'S Weissbier

by SMMMHAKAN

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 15

Cerveza trigo editando

by Carlos B

OG: 1.049 FG: 1.010 ABV: 5.0% IBU: 13

HefeWeizen by Markus Herrmann TU-Munich

by mvosko

OG: 1.052 FG: 1.010 ABV: 5.4% IBU: 13

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

13.2

SRM (morey):

5.1

Mash pH

5.7

Cost $

110,223.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.50 kg	Bestmalz - BEST Pilsen2.5 kg BEST Pilsen	$ 7,800.00 / kg $ 19,500.00	37	1.9	39.9%
3.13 kg	Bestmalz - BEST Wheat Malt3.13 kg BEST Wheat Malt	$ 9,200.00 / kg $ 28,796.00	37.7	2.2	50%
0.52 kg	Bestmalz - BEST Caramel Pils0.52 kg BEST Caramel Pils	$ 9,800.00 / kg $ 5,096.00	37	2.43	8.3%
0.11 kg	Bestmalz - BEST Caramel Munich II0.11 kg BEST Caramel Munich II	$ 10,500.00 / kg $ 1,155.00	34.5	45.5	1.8%
6.26 kg / $ 54,547.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10.42 g	Yakima Valley Hops - Mandarina Bavaria10.42 g Mandarina Bavaria Hops	$ 180.00 / g $ 1,875.60	Pellet	8.5	Boil	60 min	9.57	66.7%
5.21 g	Yakima Valley Hops - Mandarina Bavaria5.21 g Mandarina Bavaria Hops	$ 180.00 / g $ 937.80	Pellet	8.5	Boil	30 min	3.68	33.3%
15.63 g / $ 2,813.40

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15.63 g	Yakima Valley Hops - Mandarina Bavaria (Pellet)	$ 180.00 / g $ 2,813.40	13.25	100%
15.63 g / $ 2,813.40

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18.8 L	Strike	70 °C	62 °C	60 min
18.8 L	Sparge	80 °C	75 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 g	Chalk		Water Agt	Mash	1 hr.
1.50 g	Gypsum		Water Agt	Mash	1 hr.
0.35 g	Salt		Water Agt	Mash	1 hr.
0.50 g	Baking Soda		Water Agt	Mash	1 hr.
8.34 g	Yeast Nutrient	$ 180.00 / g $ 1,501.20	Other	Mash	10 min.
200 g	Chips de Roble	$ 140.00 / g $ 28,000.00	Water Agt	Secondary	8 days
$ 29,501.20

Yeast

Fermentis - Safale-WB06

Amount:	11.98 Grams	Cost:	$ 1,950.00 / g $ 23,361.00
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 23,361.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.24 bar Temp: 7 °C CO₂ Level: 4.04 Volumes

Target Water Profile

MY WATER

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	20	15	25	75	80
Mash Chemistry and Brewing Water Calculator

Notes

Mezclamos agua y maltas para caer en una temperatura de unos 35-40 °C, y vamos subiendo al próximo escalón.
El rango óptimo para la producción de ácido ferúlico es 45 °C (y pH 6.0). Vamos a procurar no hacer este escalón muy largo si no queremos perjudicar el perfil a banana. Por tanto se deja maximo 10 minutos, luego se aumenta temperatura hasta desarrollar la maltosa (64 °C), el macerado propiamente dicho, durante 45 minutos, luego llegamos al escalon de sacarificación (72 °C), durante 20 minutos.
Hacer mash out a 75°C para luego realizar lavado a 85°C.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-18 17:28 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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