Tokio Weissbier - Beer Recipe - Brewer's Friend

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Tokio Weissbier

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.19 liters
Post Boil Size: 25.92 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alya Ceren
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday February 3rd 2021
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1.049
1.012
4.9%
13.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,884 g Weyermann - Pale Wheat2884 g Pale Wheat 36 2 66%
961 g Weyermann - Pilsner961 g Pilsner 36 1.5 22%
300 g Castle Malting - Château Munich Light300 g Château Munich Light 34 7.6 6.9%
224 g Weyermann - Munich Type I224 g Munich Type I 38 6 5.1%
4,369 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Saaz21 g Saaz Hops Pellet 3.5 Boil 60 min 9.87 58.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.75 41.7%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.41 L Infusion -- 55 °C 10 min
Decoction Temperature -- 63 °C 30 min
Decoction Temperature -- 72 °C 30 min
Temperature -- 78 °C 10 min
10.01 L Sparge -- 78 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.6
Mash volume with grains 9.4
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 24.6 L) 27.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 25.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.9 L) 20
Total: 34.5  
Equipment Profile Used: System Default
"Tokio Weissbier" Weissbier beer recipe by Alya Ceren. All Grain, ABV 4.92%, IBU 13.62, SRM 4.2, Fermentables: (Pale Wheat, Pilsner, Château Munich Light, Munich Type I) Hops: (Saaz, Hallertau Mittelfruh) Other: (Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-03 09:09 UTC