Trigo Hefe - Beer Recipe - Brewer's Friend

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Trigo Hefe

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 85.66 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday November 7th 2021
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Wheat dunkel

by Mario Bojorquez

OG: 1.044 FG: 1.011 ABV: 4.4% IBU: 12

1.051
1.011
5.3%
13.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Malteurop - Wheat Malt9 kg Wheat Malt 38 3.5 47.4%
5 kg Malteurop - Pilsen Malt5 kg Pilsen Malt 37.44 1.7 26.3%
4 kg Malteurop - 2 Row4 kg 2 Row 34.3 2.15 21.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 5.3%
19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Pellet 10 Boil 60 min 8.1 38.5%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 17 min 2.5 15.4%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Whirlpool 20 min 2.67 46.2%
65 g / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
21.35 L Strike 78 °C 67 °C 60 min
Starting Mash Thickness: 1.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 86.03 L. Suggest reducing initial water volume to 45.4 L and adding 40.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.79 L. Suggest reducing strike water volume to 32.86 L and adding 0.39 L sparge/top-off. 33.3
Strike water volume at mash thickness of 1.8 L/kg 33.3
Mash volume with grains 45.8
Grain absorption losses -19
Remaining sparge water volume (equipment estimates 72.7 L) 72.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 86 L) 85.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 80.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 80
Total: 105.6  
Equipment Profile Used: System Default
 
Notes

se utilizo 80 litros en total y solo obtuvimos 50 litros en el fermentador

la temperatura de mash fue 67-66
dejamos 30 litros para el lavado

quisimos hacer Mash out a 78 en el recirculado pero no se pudo

por lo que lavamos a temperatura 99 para que ayudara a desnaturalizar la enzimas

obtuvimos un gravendad de 1052

se nos tapo el enfriador por tanto coriandro (ojo hechar menos y moler mas)

se le dio 10 dias fermentacion a 23C +-1 y nos dio una densidad final de 1009

inicio de fermentacio domingo a las 11 de la noche del dia 7
bajamos a 0 grados el dia 17 por la noche 8 de la noche



la cascara de naranja muy bien rayada pero no desidratada




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  • Last Updated: 2024-03-20 21:17 UTC