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맛봐이젠

155 calories 15 carbs
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BOOsanJOOdanG
Calories: 155 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Wednesday September 25th 2019
1.047
1.011
4.7%
14.85
3.26
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.5 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2.5 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 4.8 Boil at 100 °C 60 min 14.85 100%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Fly Sparge 65 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Type Use Time
227 g Rice hull Other Mash 0 min.
10 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.56 bar       CO2 Level: 4.04 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

WATER

  • We run water from the garden hose and through a water filter for both mash and sparge water. Then we add Five Star 5.2 pH stabilizer to the mash water.

    SPECIFICATIONS
  • Original Gravity: 1.046 (11.4°P)
  • Final Gravity: 1.010 (2.6°P)
  • ABV: 4.7% by volume
  • IBU: 15
  • SRM: 4
  • Efficiency: 72%


    DIRECTIONS
    Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch yeast. Ferment at 60°F (15.6°C) for 2 weeks. Cold crash at 35°F (1.7°C) for 1 week. Rack into keg with pure CO2 through racking cane. Force carbonate. Counterpressure bottle using beer gun with pure CO2. Beast Bay Brewers high five, chest bump, and kiss each bottle before sending them out to competition.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-01-19 00:23 UTC
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