Sommar-Weizen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sommar-Weizen

175 calories 18 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday March 25th 2021
1.057
1.014
5.6%
10.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Flaked Wheat3.8 kg Flaked Wheat 34 2 56.1%
2.80 kg Belgian - Pilsner2.8 kg Pilsner 37 1.6 41.4%
0.17 kg Munich0.17 kg Munich 37 6 2.5%
6.77 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer - German Tettnang25 g German Tettnang Hops Pellet 3.5 Boil 45 min 8.32 62.5%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 10 min 1.97 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Lime Zest Flavor Primary 3 days
50 g Ginger Spice Boil 15 min.
5 g Citric acid Flavor Primary 3 days
10 g Coriander Seed Spice Primary 3 days
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 205.3 g       Temp: 20 °C       CO2 Level: 3 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
Infusion 50 °C 50 °C 10 min
21.5 L Strike 66 °C 66 °C 60 min
13 L Fly Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.4 L) 34.2
Mash volume with grains (equipment estimates 44.9 L) 38.6
Grain absorption losses -6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 24
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Mash in @ 50 C
raise to 66 C for 1 hr
out at 77 C

Sparge @ 75 C

Boil 90 mins

add hops and flavours as appropriate (Whirlpool @ 72-74 C)

cool to 18 C, Transfer and pitch

ferment @ 20 C for 7-14 days, adding jalapeno (seeds removed) 2 days before bottling.

Cold crash, prime, Enjoy !

Last Updated and Sharing
 
379
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-12 11:22 UTC