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Young n Weiss

144 calories 11 g 330 ml
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 230 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mumbles
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created Thursday October 11th 2018
1.048
1.006
5.52%
24.65
2.94
5.63
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg German - Pale Wheat15 kg Pale Wheat 39 1.5 37.6%
5 kg Torrified Wheat5 kg Torrified Wheat 36 2 12.5%
19.90 kg German - Pilsner19.9 kg Pilsner 38 1.6 49.9%
39.9 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Lemon Drop150 g Lemon Drop Hops Leaf/Whole 5.5 Whirlpool at 82 °C 20 min 8.25 42.9%
200 g Amarillo200 g Amarillo Hops Pellet 8.2 Whirlpool at 82 °C 20 min 16.4 57.1%
350 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
105 L Temperature 65 °C 60 min
120 L Sparge 65 °C 20 min
Starting Mash Thickness: 2.63 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
50 g protofloc Fining Boil 15 min.
2 L chamomile Flavor Secondary 16 days
6 L Apricot puree Flavor Secondary 16 days
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
200 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Urchin water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

cold steeped 100 grams of chamomile flowers for 1 day in 2 litres of water. Filtered the flowers out of the fluid and heated up to 90C to sanitise but not lose to many aromatics.

At day 7 in primary the pressure in the vessel had risen to 16psi. Gently released some pressure back down to 13psi. It rose again to 16. Repeated the release and it seems to have settled down.

Will drop temp down to 16C on day 10, then down to 5C before dropping the trub.

Brewed as a collaboration with input from Jordan (Unbarred Brewery), Jack (Hand in Hand), Andy (Abyss) and Dave (Cloak & Dagger). Jordan came down for the brew day and had heaps of advice on how to handle the fruit and chamomile additions.


Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-25 16:50 UTC
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