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Mosmaner-Weisse Tap 2

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.85 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HEZ
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Friday July 20th 2018

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

13.1

SRM (morey):

5.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.45 kg	German - Pilsner0.45 kg Pilsner	38	1.6	17.9%
0.45 kg	German - Munich Light0.45 kg Munich Light	37	6	17.9%
0.11 kg	German - CaraMunich I0.11 kg CaraMunich I	34	39	4.4%
1.50 kg	German - Wheat Malt1.5 kg Wheat Malt	37	2	59.8%
2.51 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Northern Brewer - Hallertau10 g Hallertau Hops	Pellet	4.4	Boil	60 min	10.88	50%
10 g	Northern Brewer - Hallertau10 g Hallertau Hops	Pellet	4.4	Boil	5 min	2.17	50%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Northern Brewer - Hallertau (Pellet) 20 g Hallertau (Pellet) Hops		13.05	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.3 L	Mash in	Infusion	--	40 °C	--
11.3 L	Ferulic rest -> clove; Beta-glucanase: avoid grain gumming up	Infusion	--	45 °C	20 min
11.3 L	Saccharification/Beta-amylase; extract main fermentable sugars	Infusion	--	65 °C	60 min
11.3 L	Mash out	Infusion	--	77 °C	10 min
9.5 L	Sparge; improve extraction	Sparge	--	77 °C	20 min

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	20 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 51 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Table sugar Amount: 3.1g CO₂ Level: 3.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	23	16	75	59	42
WATER ADJUSTMENTS ----------------- Starting water profile: Ca+2 14.35 mg/L Mg+2 22.50 mg/L Na+ 15.65 mg/L Cl- 30.25 mg/L SO4-2 8.10 mg/L HCO3- 41.5 mg/L 11.10L Mash Vol. 9.3L Sparge Vol. Adjust Mash pH DOWN: 3.3ml Lactic Acid 88% ( 31 droplets) Mash: 1.0g Gypsum/Calcium Sulphate/CaSO4 1.0g Calcium Chloride CaCl2 18 droplets Lactic Acid 88% Sparge: 0.8g Gypsum/Calcium Sulphate/CaSO4 0.8g Calcium Chloride CaCl2 15 droplets Lactic Acid 88% Ca: 59 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 74 <- Palmer's recommended range 0-250 SO4: 58 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.26 <- 0.77 to 1.3 = Balanced Estimated pH (room temp): 5.3 <- Palmer's recommended range 5.4-5.6 WATER SCHEDULE --------------------------- INITIAL DATA: Grain bill: 2.51kg Batch: 10L Grain absorption: 1L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 20.36L - STRIKE WATER TEMP 40ºC - TOTAL MASH VOLUME 22.03L - PREBOIL WORT 17.85L - POSTBOIL WORT 12.0L 20.4 -> 11.10L mash / 9.3L sparge
Mash Chemistry and Brewing Water Calculator

Notes

MASH
--------
1.0g Gypsum/Calcium Sulphate/CaSO4
1.0g Calcium Chloride CaCl2
18 droplets Lactic Acid 88%

SPARGE
----------
0.8g Gypsum/Calcium Sulphate/CaSO4
0.8g Calcium Chloride CaCl2
15 droplets Lactic Acid 88%

BOIL
------
15' 1/2 tsp Yeast nutrient

FERMENTATION
-----------------------
Ferment 3 days at 18ºC and then raise 1ºC a day to 21ºC

Bottle condition at least 10 days @20ºC, 4 days @10ºC and fridge at least 24h.

Last Updated and Sharing

568

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Public: Yup, Shared
Last Updated: 2019-02-28 00:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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