Weissdorner Weiss 2 - Beer Recipe - Brewer's Friend

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Weissdorner Weiss 2

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Mark E Tomusiak
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday May 30th 2021
1.051
1.010
5.3%
18.4
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Pilsner4.5 lb Pilsner 36 1.5 48.6%
4.50 lb Weyermann - Pale Wheat4.5 lb Pale Wheat 36 2 48.6%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saphir0.5 oz Saphir Hops Leaf/Whole 3.5 Boil 60 min 5.84 50%
0.50 oz Perle0.5 oz Perle Hops Leaf/Whole 7.5 Boil 60 min 12.51 50%
1 oz / $ 0.00
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Boulder City Tap
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 Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 5.52 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Brewed 5/30/21. Mash in w/12.5 L Boulder H20, 3 g CaCl2. pH 5.7. Hold at 112 F for 15 minutes. Add acid malt, 0.5 ml lactic acid, pH 5.3. Heat to 146 F, pull decoction. Return decoction at 15 minutes prior to end of one hour hold, temp 151 F. Raise to 166 F for mashout. Sparge with water, added 3 ml lactic acid (pH 5.6, a little too much - 2.5 ml would have been just about right). pH of wort 5.27. Racked to ket 06/16/21.

Brewed again on 07/22/21, same recipe, but used 1/2 oz Saphir and 1/2 oz German Perle (7.2 alpha). Ferment at 62 F. Gravity 1.049

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  • Last Updated: 2021-07-23 19:46 UTC