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Bruma en Altamar

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Alma de Pirata
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Wednesday January 7th 2026

Schneider Weisse Tap 7

by Greg Dunning - Beer Stalin

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 15

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

12.9

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.01 kg	Weyermann - Pale Wheat5.01 kg Pale Wheat	36	2	59.9%
3.09 kg	Weyermann - Bohemian Pilsner Malt3.09 kg Bohemian Pilsner Malt	36.8	2.43	37%
0.26 kg	Weyermann - Melanoidin0.26 kg Melanoidin	34.5	27	3.1%
8.36 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
40 g	Tettnanger40 g Tettnanger Hops		Pellet	4.5	Boil at 100 °C	60 min	12.9	100%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Tettnanger (Pellet) 40 g Tettnanger (Pellet) Hops		12.9	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L	Ferulico	Steeping	52 °C	45 °C	15 min
26 L	Amilasas	Strike	45 °C	67 °C	60 min
26 L	Mash Out	Vorlauf	67 °C	77 °C	15 min
35 L	Lavado	Fly Sparge	77 °C	77 °C	20 min
Starting Mash Thickness: 3.11 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 kg	Rice hulls		Other	Mash	90 min.

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	3 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 160 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
42	3	13	68	50	0
Mash Chemistry and Brewing Water Calculator

Notes

Se diseña con un ABV de 4.65% que subirá aproximadamente a 5.5% por el agregado de la extracción de guayaba.
La extracción de guayaba se realizará macerando la pulpa de guayaba con vodka por 2 semanas y se usará directo en el fermentador, se tiene que dejar fermentar los azúcares de la guayaba por 3-5 días antes de embotellar.
Considerar envasar calculando el azúcar para alcanzar 3.0 Vol de CO2 usando botellas que soporten presiones altas.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-09 04:15 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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