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Jurl Original v.1

162 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Monday June 20th 2016
1.053
1.012
5.39%
14.3
3.46
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 50%
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 50%
10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Leaf/Whole 15.4 First Wort 0 min 7.72 9.7%
15 g Nugget15 g Nugget Hops Leaf/Whole 15.4 Boil 0 min 9.7%
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 2.2 Aroma 15 min 3.98 38.7%
65 g Hallertau Hersbrucker65 g Hallertau Hersbrucker Hops Pellet 2.2 Whirlpool at 97 °C 5 min 2.6 41.9%
155 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
40 L t=0min, SP=67; Calentamiento de 50 a 63-64ºC en 30 min Infusion 50 °C 30 min
30 min a 63-64 ºC Infusion 64 °C 30 min
t=60min, SP=69ºC; 30min a 66-67ºC Infusion 66 °C 30 min
t=90min, SP=71ºC; 10 min a 68-69ºC Infusion 68 °C 10 min
t=100min , SP=75 Infusion 70 °C 7 min
t=107min, SP=77 Infusion 74 °C 13 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Piel de naranja Flavor Boil 15 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Agua de Burgos
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 1 3 10 0 52
Los valores han sido redondeados, asi por ejemplo en sulfatos era 0.2, por lo que el valor redondeado es 0.

Valores obtenidos de Aguasdeburgos.com de 2015.

El valor de Mg se ha obtenido de https://burgospedia1.wordpress.com/2010/07/22/caracteristicas-del-agua-de-burgos-para-programacion-de-lavavajillas/ (2010)
Mash Chemistry and Brewing Water Calculator
 
Notes

La maceración se realiza variando tiempos en función del set point del PID y se anota en cada caso, la temperatura de la sonda, del termómetro de la olla y la densidad.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2016-11-05 11:40 UTC
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