Pinnekjøttøl - Beer Recipe - Brewer's Friend

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Pinnekjøttøl

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.2 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 98%
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
URL: http://forum.northernbrewer.com/viewtopic.php?f=5&t=40751
Created: Sunday October 4th 2020
1.053
1.013
5.3%
17.2
36.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,700 g German - Wheat Malt1700 g Wheat Malt 37 3.84 56.7%
700 g German - Pilsner700 g Pilsner 38 2.77 23.3%
500 g Munich - Light 10L500 g Munich - Light 10L 33 25.19 16.7%
100 g German - Chocolate Wheat100 g Chocolate Wheat 31 1100.62 3.3%
3,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.86 63.6%
8 g Tettnanger8 g Tettnanger Hops Pellet 4.5 Boil 15 min 4.38 36.4%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Servomyces Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91.7 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Doug in, acid rest. and heat to protein rest. at 54ºC Strike -- 35 °C 20 min
Protine rest Temperature -- 54 °C 20 min
beta saccharide rest Temperature -- 66 °C 60 min
Alpha saccharide rest Temperature -- 72 °C 20 min
Mash out Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.5
Mash volume with grains 9.5
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 13.2 L) 10.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.

New link: http://forum.northernbrewer.com/t/german-hefeweizen-recipe/5796/8

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  • Public: Yup, Shared
  • Last Updated: 2020-10-09 16:08 UTC
  • Snapshot Created: 2020-10-04 18:49 UTC
  • Link To Parent Recipe