Petrus Para Weis - Beer Recipe - Brewer's Friend

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Petrus Para Weis

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frans Jansen van Rensburg
Hop Utilization: 84%
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Monday February 7th 2022
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OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 18

1.047
1.009
5.0%
19.0
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.03 kg German - Wheat Malt3.03 kg Wheat Malt 37 2 60.1%
2.06 kg Finland - Pale Ale Malt2.06 kg Pale Ale Malt 36 2 39.9%
5.09 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 96 °C 60 min 18.95 100%
50 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Orange Zest Spice Boil 10 min.
5.75 ml Irish Moss Fining Whirlpool 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
12 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
HTP Water 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
17.8 L Mash Temperature -- 68 °C 60 min
26.5 L Sparge 66 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.6
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.7 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 36.5  
Equipment Profile Used: System Default
"Petrus Para Weis" Weissbier beer recipe by Frans Jansen van Rensburg. All Grain, ABV 4.98%, IBU 18.95, SRM 3.66, Fermentables: (Wheat Malt, Pale Ale Malt) Hops: (Hallertau Mittelfruh) Other: (Orange Zest, Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2022-04-14 08:02 UTC