Blond&Weizen2021 - Beer Recipe - Brewer's Friend

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Blond&Weizen2021

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday May 9th 2021
1.062
1.015
6.1%
15.0
6.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Finland - Wheat Malt7 kg Wheat Malt 38 2 48.3%
7 kg Finland - Cara Pale7 kg Cara Pale 35 4 48.3%
0.50 kg Viking - Caramel 30 Malt0.5 kg Caramel 30 Malt 34 11.8 3.4%
14.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Taurus30 g Taurus Hops Pellet 13.5 Boil 30 min 14.96 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Motala2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.85 L. Suggest reducing initial water volume to 45.4 L and adding 10.45 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 21.8
Mash volume with grains 31.3
Grain absorption losses -14.5
Remaining sparge water volume (equipment estimates 49.5 L) 48.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50
Going into fermentor 50
Total: 70.4  
Equipment Profile Used: System Default
"Blond&Weizen2021" Weissbier beer recipe by hapazard. All Grain, ABV 6.07%, IBU 14.96, SRM 6.21, Fermentables: (Wheat Malt, Cara Pale, Caramel 30 Malt) Hops: (Taurus) Other: (Gypsum, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-05-09 11:53 UTC