ŠUND - Beer Recipe - Brewer's Friend

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ŠUND

178 calories 8.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: urbanš&davorn
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Tuesday April 13th 2021
1.060
1.000
8.1%
59.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Dingemans - Wheat Malt4 kg Wheat Malt 38.1 1.8 72.7%
0.50 kg Dingemans - Pilsen0.5 kg Pilsen 36.8 1.7 9.1%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 18.2%
5.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g 90/263100 g 90/263 Hops Leaf/Whole 11 Whirlpool at 100 °C 45 min 23.92 40%
150 g 90/263150 g 90/263 Hops Leaf/Whole 11 Whirlpool at 100 °C 15 min 35.87 60%
250 g / 0.00 €
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 430 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
all water is destiled through Active carbon filter: no poisons,plastic,herbicides,bacteria and microbes.Boilde up to 100"c and coolde down to 60"c start Masching.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Infusion 60 °C 65 °C 15 min
18.5 L Steeping 65 °C 65 °C 30 min
14 L Sparge 65 °C 75 °C 30 min
5 L hopping Infusion 25 °C 18 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38 L) 41.4
Mash volume with grains (equipment estimates 41.6 L) 45
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 35
Boil off losses -8.6
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -1.3
Top off amount 1.3
Volume into fermentor 23
Total: 41.4  
Equipment Profile Used: System Default
 
Notes

Start mash 18 lit. at 60"C, after 15 min up to 65"c for 45 min.
Sparge with 14 lit. sparge for 30 min.
Boil to 100"C and add 100 gr. Hop leaf/whole at 45min.stir/whirpool.
Add 15o gr hops leaf/whole sir/whirpool GOOD for 15 min.
Cool down to 20"C, sprinkle yeast on clear liquid ( no foam -leaf).
Becouse of dry hop in flower-leaf-whole absorbs a lot of liquid,add after hopping 5 liter destiled water to get 28 liter in Fermentor.
Preboil OG was 1068.
After adding 5 liters destiled water and after 12h OG is 1072.

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  • Last Updated: 2021-05-16 16:45 UTC