Niflheim Hefeweizen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Niflheim Hefeweizen

122 calories 12.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cawood Brewery
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday January 1st 2021
Similar Recipes

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

1.040
1.010
3.9%
14.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Weyermann - Floor-Malted Bohemian Pilsner2500 g Floor-Malted Bohemian Pilsner 36.3 1.9 53.9%
1,670 g United Kingdom - Wheat1670 g Wheat 37 2 36%
465 g Rolled Oats465 g Rolled Oats 33 2.2 10%
4,635 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 2.9 Boil 60 min 11.2 41.1%
43 g Hallertau Hersbrucker43 g Hallertau Hersbrucker Hops Leaf/Whole 2.9 Boil 5 min 3.2 58.9%
73 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash 4ml acid. 1/2 ct.

Sparge 2ml acid. 1/2 ct.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
10 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.5
Mash volume with grains 21.6
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14.1 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Mash:
43c 15mins
65c 15mins
67c 45 mins
Mash out 75c

Pitch Yeast at 15c then raise to 23c.

Last Updated and Sharing
 
274
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-27 01:21 UTC