Vaterweisse - Beer Recipe - Brewer's Friend

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Vaterweisse

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.240 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday June 15th 2020
1.053
1.013
5.3%
5.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dry Malt Extract - Wheat2.5 kg Dry Malt Extract - Wheat 42 3 52.6%
2 kg German - Pilsner2 kg Pilsner 38 1.6 42.1%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.84 100%
30 g / $ 0.00
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 71 °C 67 °C 60 min
10 L Sparge 76 °C -- --
8 L Top Off -- -- --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 11.3
Mash volume with grains (equipment estimates -7.6 L) 12.7
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 1.8 L) 1.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 11.6 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5.7
Top off amount 20.3
Going into fermentor 26
Total: 12.9  
Equipment Profile Used: System Default
"Vaterweisse" Weissbier beer recipe by Mrabier. All Grain, ABV 5.25%, IBU 5.84, SRM 6.22, Fermentables: (Dry Malt Extract - Wheat, Pilsner, CaraMunich III) Hops: (Hallertau Mittelfruh)
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  • Last Updated: 2020-06-25 18:09 UTC