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Hvítasunna

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 55.75 liters
Post Boil Size: 49.5 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bjórsetur Íslands Brugghús
Calories: 159 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)

Created: Saturday January 17th 2026

Original Gravity:

12.9 °P

Final Gravity:

2.5 °P

ABV (standard):

5.6%

IBU (tinseth):

10.7

SRM (morey):

4.8

Mash pH

5.7

Cost kr

4,540.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 kg	Weyermann - Pale Wheat8 kg Pale Wheat	kr 320.00 / kg kr 2,560.00	36	2	57.1%
3 kg	Weyermann - Pilsner3 kg Pilsner	kr 230.00 / kg kr 690.00	36	1.5	21.4%
2 kg	Weyermann - Munich Type I2 kg Munich Type I	kr 370.00 / kg kr 740.00	38	6	14.3%
1 kg	Rice Hulls1 kg Rice Hulls		0	0	7.1%
14 kg / kr 3,990.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	kr 11.00 / g kr 550.00	Pellet	4	Boil	60 min	10.7	100%
50 g / kr 550.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Hallertau Mittelfruh (Pellet)	kr 11.00 / g kr 550.00	10.7	100%
50 g / kr 550.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L	Ferrulic acid rest	Strike	69 °C	45 °C	20 min
10 L	Main mash	Infusion	45 °C	66.5 °C	60 min
30 L		Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	20 min.
3 g	Gypsum	Water Agt	Mash	20 min.
1.40 g	Epsom Salt	Water Agt	Mash	20 min.
1 g	Table Salt	Water Agt	Mash	20 min.

Yeast

Fermentis - SafAle W-68

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	18 - 26 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 222 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 3 bar Temp: 15 °C CO₂ Level: 4 Volumes

Target Water Profile

Iceland - avarage

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	4	16	100	56	20
Mash Chemistry and Brewing Water Calculator

Notes

Ferulic acid rest 45°C - mikilvæg til að fá rétta bragðið.

Ekki sía burt prótein sem falla út við suðu - þau hjálpa til við að fá réttu Esterarnar.

Gerstofnar að prófa: WLP300, G01-Stefon, Safale W-68

ATH: Söltin eiga ekki að fara út í fyrr en með viðbótarvatni í meskingunni þegar Ferulsýruhvíldin er búin.

Reiknivélin vill 7 ml af mjólkursýru til að fá optimal pH fyrir meskinguna en við skulum sleppa því til að byrja með.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-17 20:19 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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