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karbeyaz #1

172 calories 18 carbs
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: umut
Calories: 172 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Wednesday May 10th 2017
1.052
1.013
5.17%
13.9
6.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 70.2%
1 kg German - Vienna1 kg Vienna 37 4 17.5%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 4.4%
0.25 kg German - CaraHell0.25 kg CaraHell 34 11 4.4%
0.2 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.5%
5.7 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.82 34.9%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.3 Boil 30 min 3.53 23.3%
8 g Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 0.89 18.6%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.3 Boil 10 min 1.66 23.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Decoction 55 °C 10 min
25 L Decoction 63 °C 45 min
25 L Decoction 72 °C 30 min
10 L Sparge 77 °C 15 min
 
Other Ingredients
Amount Name Type Use Time
0.5 each proftafloc Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 270 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
1 gr all
gypsum / epsom / CaCl / Soda
Mash Chemistry and Brewing Water Calculator
Author: umut, Method: BIAB, Style: Weissbier, ABV 5.17%, IBU 13.9, SRM 6.4, Fermentables: (Wheat Malt, Vienna, Melanoidin, CaraHell, Rice Hulls) Hops: (Hallertau Mittelfruh, Tettnanger, Hallertau Hersbrucker) Other: (proftafloc)
Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-05-12 15:33 UTC
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