Raspberry Kristallweizen - Beer Recipe - Brewer's Friend

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Raspberry Kristallweizen

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Little State Brewing Societe
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Sunday November 15th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Ale6 lb Pale Ale 39 2.3 50%
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 45 min 15.58 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Raspberries Flavor Secondary 7 days
1.90 tbsp Gypsum Water Agt Boil 1 hr.
1.90 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 70 °F       CO2 Level: 3.9 Volumes
 
Target Water Profile
artesianwater.com/WQR/AWC2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 5 37 59 55 63
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 170 °F 152 °F 60 min
4.5 gal recurculate Vorlauf 152 °F 152 °F 20 min
6 gal Fly Sparge 177 °F 144 °F 40 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

-Batch Series #21-01
-German wheat beer, flitered Hefeweizen with raspberry flavor.
-Gypsum used to add sulfate "crispness" to the hop bitterness.
-Targeted Mash temperatures in the range of 152°F to 156°F to create a wort with a balance of fermentable and non-fermentable sugars.
-Test equipment calibrated prior to use, samples temperature adjusted. Triple – 1.000 reads 1.002, Alla – 1.000 reads .998, Precision Hydrometer – 1.000 reads .999
-FG measured with precision hydrometer.
-BU:GU (Bitterness to starting gravity ratio): (IBU [15.39] divided by OG (52) = [.3].

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  • Last Updated: 2021-11-26 21:28 UTC