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Kapiti wheat

163 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 163 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Monday June 3rd 2013
1.050
1.009
5.43%
12.2
3.39
n/a
 
Brew Log History

Target 16°C
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Fermentables
Amount Fermentable PPG °L Bill %
2.35 kg Gladfield Pilsner2.35 kg Gladfield Pilsner 35.7 1.92 50%
2.35 kg Gladfield Wheat2.35 kg Gladfield Wheat 36.5 2.13 50%
4.7 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
7 g Southern Cross7 g Southern Cross Hops Pellet 14.1 Boil 90 min 12.2 18.9%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.3 Whirlpool at 75 °C 15 min 81.1%
 
Mash Guidelines
Amount Description Type Temp Time
L Temperature 37 °C 30 min
L Decoction 63 °C 60 min
L Fly Sparge 80 °C 40 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.25 tsp Supermoss Fining Boil 10 min.
2.5 g Yeast nutrient Other Boil 10 min.
4.7 g Calcium Sulphate Water Agt Mash --
2.3 g Sodium Chloride Water Agt Mash --
1.4 g Calcium Chloride Water Agt Mash --
5.82 ml Lactic Acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 170g      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Acidify 23.5L of sparge water with 0.8ml Lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch at 16℃ - 17℃ and hold at 17℃ for 72 hours before allowing to rise to a max of 20℃ to complete fermentation.

After fermentation is complete transfer to keg (19L) for bottling. Add 170g dissolved in 100ml of boiled water to keg before transfer to prime.

Make sure sodium chloride is pure salt (not iodised) with no anti-caking agents etc.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2016-01-28 03:21 UTC
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