Trincheira Paulista - Weiss - Beer Recipe - Brewer's Friend

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Trincheira Paulista - Weiss

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.24 liters
Post Boil Size: 13.53 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 57% (brew house)
Source: JOALCIR MAIA SOUTO
No Chill: 60 minute extended hop boil time
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday November 16th 2020
1.052
1.011
5.4%
10.3
5.2
n/a
128.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.92 kg Weyermann - Pilsner2.92 kg Pilsner R$ 14.99 / kg
R$ 43.77 		36 1.5 48.1%
2.92 kg Weyermann - Pale Wheat2.92 kg Pale Wheat R$ 16.99 / kg
R$ 49.61 		36 2 48.1%
0.23 kg Castle Malting - Château Cara Ruby0.23 kg Château Cara Ruby R$ 16.99 / kg
R$ 3.91 		33 19.3 3.8%
6.07 kg / R$ 97.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Nugget6 g Nugget Hops R$ 0.30 / g
R$ 1.80 		Leaf/Whole 14 Boil 10 min 10.32 100%
6 g / R$ 1.80
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc R$ 0.89 / g
R$ 1.78 		Water Agt Boil 50 min.
5 g Gelatin R$ 0.16 / g
R$ 0.80 		Fining Other 0 min.
R$ 2.58
 
Yeast
Fermentis - Safale-WB06
Amount:
11 Grams
Cost:
R$ 2.45 / g
R$ 26.95
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
R$ 26.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 324.6 g       Temp: 25 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
BRASSAGEM 02 - 04/03/2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L MOSTURA - Adicionar 22.24 L de água a 41.8 C Steeping 40 °C 40 °C 15 min
22 L MOSTURA - Adicionar 0.00 L de água a 45.0 C Steeping 45 °C 45 °C 15 min
22 L DESCANSO PROTEICO - Adicionar 0.00 L de água a 50.0 C Steeping 50 °C 50 °C 15 min
22 L SACARIFICAÇÃO - Aquecer até 67.0 C no decurso de 15 min Steeping 67 °C 67 °C 45 min
22 L MASH OUT - Aquecer até 76.0 C no decurso de 10 min Decoction 76 °C 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.2 L) 29.2
Mash volume with grains (equipment estimates 30.2 L) 33.2
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.3 L) 22.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 13.5
Top off amount 6.5
Volume into fermentor 20
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

OBS: Na primeira rampa, aquecer o volume de água até a temperatura da descrição. Ao colocar os grãos na água a temperatura chegará a temperatura alvo da rampa.

1.0 - ETAPA DE FERVURA – TEMPO: 60minutos;

2.0 - AO FINAL DOS 60 MINUTOS DE FERVURA, RESFRIAR O MOSTO ATÉ 20º C;


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  • Last Updated: 2023-03-07 13:01 UTC