Matthäus Weiss - Beer Recipe - Brewer's Friend

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Matthäus Weiss

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Friday December 31st 2021
1.053
1.011
5.5%
10.2
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg The Swaen - WhiteSwaen Classic3 kg WhiteSwaen Classic 37.7 2 49%
2 kg The Swaen - Swaen Vienna2 kg Swaen Vienna 36.8 4.5 32.7%
0.50 kg The Swaen - Munich Light0.5 kg Munich Light 35.3 5.5 8.2%
0.50 kg The Swaen - Munich Dark0.5 kg Munich Dark 37 8 8.2%
0.12 kg The Swaen - Melany0.12 kg Melany 35 27 2%
6.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 95 °C 60 min 10.23 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
19.95 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.26 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 20
Mash volume with grains 24
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 17.9 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 34  
Equipment Profile Used: System Default
 
Notes

(Beer is now fermenting)
Mash was kind of stuck, i had to stir constantly for the mash to flow. Don't know if it's due to high mash thickness or due to finely ground grains. OG was 1.052. Pitched 1 pack of WB-06 for 25L of wort, stressing the yeast usually works for me in terms of aroma and flavour. Pitching temp was ca. 30ºC. Every now and then i'll thoroughly shake the fermenter. Fermentation time to be defined.

(1 day after brewday)
Fermentation is very active. Krausen can be seen through the walls of the fermenter (white bucket). Fermentation temperature is 18ºC and air humidity may vary.

(6 days after brewday)
Fermentation is active. Krausen has fell, however the airlock is still showing a significantly higher pressure inside: might be due to older trapped air that has simply not come out due to fermentation slowing down. Airlock definitely has Krausen bits in it.

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  • Last Updated: 2022-01-05 22:58 UTC