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German Weiss BB

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24.7 liters (fermentor volume)
Pre Boil Size: 30.88 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 71% (brew house)
Source: N1Q
Calories: 211 calories (Per 500ml)
Carbs: 18.4 g (Per 500ml)

Created: Friday November 14th 2025

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

Lass den Trumpf fallen Weissbier

by Wolf Pack Brewing

OG: 1.052 FG: 1.013 ABV: 5.2% IBU: 14

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

15.0

SRM (morey):

2.9

Mash pH

n/a

Cost lei

82.35

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 500ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	German - Pilsner3 kg Pilsner	lei 8.20 / kg lei 24.60	38	1.6	60%
2 kg	German - Pale Wheat2 kg Pale Wheat	lei 8.30 / kg lei 16.60	39	1.5	40%
5 kg / lei 41.20

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Perle20 g Perle Hops	lei 0.23 / g lei 4.60	Pellet	5.2	Boil	60 min	11.98	50%
10 g	Saphir10 g Saphir Hops	lei 0.22 / g lei 2.20	Pellet	4.65	Boil	10 min	1.94	25%
10 g	Saphir10 g Saphir Hops	lei 0.22 / g lei 2.20	Pellet	4.65	Boil	5 min	1.07	25%
40 g / lei 9.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Perle (Pellet) 20 g Perle (Pellet) Hops	lei 0.23 / g lei 4.60	11.98	50%
20 g	Saphir (Pellet) 20 g Saphir (Pellet) Hops	lei 0.22 / g lei 4.40	3.01	50%
40 g / lei 9.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19.4 L	Strike	72 °C	66 °C	--
	Steeping	66 °C	66 °C	30 min
	Steeping	66 °C	70 °C	15 min
	Steeping	70 °C	78 °C	5 min
16.68 L	Sparge	80 °C	80 °C	--
Starting Mash Thickness: 3.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss	lei 0.19 / g lei 0.95	Fining	Mash	15 min.
lei 0.95

Yeast

Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST

Amount:	1 Each	Cost:	lei 31.20 / each lei 31.20
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

lei 31.20 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 317.9 g Temp: 20 °C 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

Fermented for 10 days at 20°C

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-13 09:19 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 lei	Cost %
Fermentables	lei
Steeping Grains (Extract Only)	lei
Hops	lei
Yeast	lei
Other	lei
Cost Per Barrel	lei 0.00
Cost Per Pint	lei 0.00
Total Cost	lei 0.00

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German Weiss BB

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