Old Toby's in Wiezengard - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Old Toby's in Wiezengard

266 calories 26.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.43 gallons
Post Boil Size: 5.18 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Friday September 11th 2020
1.080
1.019
8.0%
17.5
13.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Dark Wheat10 lb Dark Wheat 39 6.5 61.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 12.3%
1.75 lb Briess - Brewers Malt 2-Row1.75 lb Brewers Malt 2-Row 37 1.8 10.8%
1 lb German - Vienna1 lb Vienna 37 4 6.2%
0.85 lb German - CaraMunich III0.85 lb CaraMunich III 34 57 5.2%
0.66 lb Weyermann - Oak Smoked Wheat Malt0.66 lb Oak Smoked Wheat Malt 38 2 4.1%
16.26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 60 min 11.7 50%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 4.15 25%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 5 min 1.67 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.61 psi       Temp: 70 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 10 80.6 39.8 62.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.23 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 2.2222 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.22 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.71 g). Reduce mash thickness to 2.13 qt/lb or increase pre-boil volume to 6.75 g.    
Strike water volume at mash thickness of 2.22 qt/lb 9.03 36.1  
Mash volume with grains 10.33 41.3  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.43 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.18 20.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.18 g | 20.7 qt) 5 20  
Total: 8.71 34.9
Equipment Profile Used: System Default
 
Notes

Created a 2000 ml starter with OYL-021 yeast that was harvested off a previous batch.

Last Updated and Sharing
 
299
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-22 16:02 UTC