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Princess Zizi

129 calories 13.7 g 330 ml
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 42 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 59% (ending kettle)
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created Friday July 28th 2017
1.042
1.011
4.14%
10.74
5.11
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg American - Wheat4.8 kg Wheat 38 1.8 49.5%
4.50 kg Canadian - Pale 2-Row4.5 kg Pale 2-Row 36 1.75 46.4%
150 g Belgian - CaraMunich150 g CaraMunich 33 50 1.5%
250 g Canadian - Honey Malt250 g Honey Malt 37 25 2.6%
9.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g hall28 g hall Hops Pellet 3.9 Boil 60 min 7.53 48.3%
30 g Willamette30 g Willamette Hops Pellet 4.5 Whirlpool 5 min 3.21 51.7%
58 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.08 L Ferulic acid rest (Target 45C) Infusion 51.3 °C 10 min
1.9 L "False" Protein Rest (Target 50C) Infusion 100 °C 15 min
9 L Saccarification (Target 65C) Infusion 100 °C 45 min
12.1 L Liquification (Target 75C) Infusion 100 °C 15 min
Starting Mash Thickness: 1.5 L/kg
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 330 B cells required
Omega Hefeweizen Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 330 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Richmond BC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 1 2 1 61
Mash Chemistry and Brewing Water Calculator
 
Notes

I was just doing an experiment with the yeast. I'll post how that combination turned out after the fact.

This beer turned out amazing in terms of it's taste. It had much more of a dunkelweizen taste rather than a hefeweizen flavour, however, it was much darker and heavier than I would have liked. I reccomend either completely removing the caramunich, or significantly decreasing the amount. I think in the future, I am going to increase the caramunich amount and turn this recipe into a dunkelweizen.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-28 16:27 UTC
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