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Bismarck Weizenbock Braumeister 20L

259 calories 25 carbs
Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 259 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Sunday February 21st 2016
1.078
1.017
7.98%
21.62
27.85
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 42.4%
2 kg German - Vienna2 kg Vienna 37 4 28.2%
1 kg German - Dark Wheat1 kg Dark Wheat 39 6.5 14.1%
500 g German - Caramel Wheat500 g Caramel Wheat 34 46 7.1%
500 g German - CaraMunich II500 g CaraMunich II 34 46 7.1%
80 g German - Acidulated Malt80 g Acidulated Malt 27 3.4 1.1%
7.08 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 8.2 Boil 60 min 21.62 100%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike Temperature 55 °C --
L Protein Infusion 55 °C 15 min
L Mash in Infusion 66 °C 70 min
L Mas out Infusion 75 °C 15 min
3 L 3 L Sparge for Braumeister Fly Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Weissbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 63 89 0
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash and 3l to Sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-07-05 15:17 UTC
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AnteK 02/21/2016 at 01:21am
5 of 5




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