Weissbier - Beer Recipe - Brewer's Friend

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Weissbier

247 calories 24.8 g 568.261 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Post Boil Size: 24.21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alibloke
Hop Utilization: 99%
Calories: 247 calories (Per 568.261ml)
Carbs: 24.8 g (Per 568.261ml)
Created: Friday April 30th 2021
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1.047
1.011
4.7%
15.9
4.8
5.5
7.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Wheat1.8 kg Wheat £ 1.52 / kg
£ 2.74 		37 2 41.6%
1.30 kg Weyermann - Extra Pale Premium Pilsner Malt1.3 kg Extra Pale Premium Pilsner Malt £ 1.68 / kg
£ 2.18 		38 1.5 30%
500 g Weyermann - Dark Wheat Malt500 g Dark Wheat Malt 37 7 11.6%
400 g German - Vienna400 g Vienna £ 2.50 / kg
£ 1.00 		37 4 9.2%
115 g Rice Hulls115 g Rice Hulls 0 0 2.7%
113 g Belgian - Biscuit113 g Belgian - Biscuit £ 3.72 / kg
£ 0.42 		35 23 2.6%
100 g Weyermann - Munich Type I100 g Munich Type I £ 2.10 / kg
£ 0.21 		38 6 2.3%
4,328 g / £ 6.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum (9.7 AA) / 13 Grams7 g Magnum (9.7 AA) / 13 Grams Hops £ 0.03 / g
£ 0.22 		Pellet 10.7 Boil 60 min 9.51 21.9%
25 g Tettnanger (2.9 AA) / 40 Grams25 g Tettnanger (2.9 AA) / 40 Grams Hops £ 0.04 / g
£ 0.93 		Leaf/Whole 2.9 Boil 30 min 6.43 78.1%
32 g / £ 1.15
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Baking Soda Water Agt Mash 1 hr.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
0.85 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 324.4 g       Temp: 19.5 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 15 10 15 60 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.65 L acid rest Strike 47 °C 44 °C 15 min
protein rest Infusion 44 °C 50 °C 20 min
sacc rest Infusion 50 °C 66 °C 40 min
mash out Temperature 66 °C 76 °C 10 min
11.38 L Batch sparge Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 18.2
Mash volume with grains 21
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 13.9 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.2 L) 21
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Slightly off tradition with the dark wheat and vienna/munich malt.
High mash pH as apparently that's fine, combined with an acid rest.
30min tettnanger hops for a slightly floral aroma.
Package in bottles instead of kegging.

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  • Last Updated: 2021-07-31 11:01 UTC