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Caramelised Weihenstephan Weizenbock

Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)

Created: Tuesday January 1st 2019

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

27.6

SRM (morey):

16.1

Mash pH

5.1

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 kg	German - Pale Wheat6.6 kg Pale Wheat	39	1.5	50.4%
2.40 kg	German - Pilsner2.4 kg Pilsner	38	1.6	18.3%
1.50 kg	German - Carapils1.5 kg Carapils	35	1.3	11.5%
1.30 kg	German - Caramel Wheat1.3 kg Caramel Wheat	34	46	9.9%
1 kg	Belgian - Special B1 kg Special B	34	115	7.6%
0.30 kg	German - Acidulated Malt0.3 kg Acidulated Malt	27	3.4	2.3%
13.10 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Leaf/Whole	7.2	First Wort at 70 °C	90 min	8.3	20%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Leaf/Whole	7.2	Boil	60 min	7.05	20%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Leaf/Whole	7.2	Boil	30 min	5.42	20%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Leaf/Whole	7.2	Boil	20 min	4.27	20%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Leaf/Whole	7.2	Boil	10 min	2.56	20%
100 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Mandarina Bavaria (Leaf/Whole)		27.6	100%
100 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
45 L	Dough-in	Temperature	--	50 °C	30 min
	Main Mash	Temperature	--	66.6 °C	90 min
	Mash-out	Temperature	--	75.5 °C	30 min
35 L	Sparge	Fly Sparge	--	75.5 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2.63 g	Baking Soda	Water Agt	Mash	1 hr.
6.35 g	Calcium Chloride	Water Agt	Mash	1 hr.
4.55 g	Epsom Salt	Water Agt	Mash	1 hr.
2.31 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Protofloc	Fining	Boil	15 min.
2.05 g	Baking Soda	Water Agt	Sparge	1 hr.
4.93 g	Calcium Chloride	Water Agt	Sparge	1 hr.
3.60 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.75 g	Gypsum	Water Agt	Sparge	1 hr.
0.70 g	Potassium Metabisulphite	Water Agt	Other	--

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	3 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 994 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	16	68	68	0
Mash Chemistry and Brewing Water Calculator

Notes

Yeast slurry
TIMES:
Kettles on
Dough-in - TURN OFF AUX HLT ELEMENT
Start Mash
Start Mash-out
Start Sparge - TURN OFF AUX HLT ELEMENT & AND ADD SALTS TO BK
Start Boil

Last Updated and Sharing

389

Views

Brews

Public: Yup, Shared
Last Updated: 2019-06-27 22:00 UTC

System Default

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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