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karbeyaz #2

164 calories 16 carbs
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: umut
Calories: 164 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Friday October 13th 2017
1.050
1.011
5.01%
12.77
5.77
n/a
 
Brew Log History

Target 20°C
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Fermentables
Amount Fermentable PPG °L Bill %
3.2 kg German - Wheat Malt3.2 kg Wheat Malt 37 2 59.3%
1.6 kg German - Pilsner1.6 kg Pilsner 38 1.6 29.6%
0.25 kg Belgian Candi Sugar - Clear/Blond (0L)0.25 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.6%
0.15 kg German - CaraBohemian0.15 kg CaraBohemian 33 75 2.8%
0.1 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.9%
0.1 kg German - Carapils0.1 kg Carapils 35 1.3 1.9%
5.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.99 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.44 30%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.34 30%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 40 °C 10 min
25 L Infusion 55 °C 10 min
25 L Infusion 63 °C 45 min
25 L Infusion 72 °C 30 min
10 L Sparge 77 °C 15 min
Starting Mash Thickness: 4 L/kg
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Author: umut, Method: All Grain, Style: Weissbier, ABV 5.01%, IBU 12.77, SRM 5.77, Fermentables: (Wheat Malt, Pilsner, Belgian Candi Sugar - Clear/Blond (0L), CaraBohemian, Acidulated Malt, Carapils) Hops: (Hallertau Mittelfruh)
Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-23 20:53 UTC
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