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Wheat hops

163 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 66 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Friday August 19th 2022
1.053
1.013
5.3%
0.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.55 kg LINC Malt - Sonora White Wheat Pale2.55 kg Sonora White Wheat Pale 35.7 1.6 57.7%
1.65 kg United Kingdom - Pilsen1.65 kg Pilsen 36 1.8 37.3%
0.22 kg Bestmalz - BEST Chit Malt0.22 kg BEST Chit Malt 23 1.4 5%
4.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Lupulin Pellet 15 Boil 0 min 100%
6 g / $ 0.00
 
Yeast
- Munish classic
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.6 L) 32.3
Mash volume with grains (equipment estimates 31.5 L) 35.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 27
Boil off losses -6.3
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 17
Volume into fermentor 17
Total: 32.3  
Equipment Profile Used: System Default
 
Notes
  • Es una cerveza weisbier por eso hacer un descanso a 44º por 15 ‘.
  • Calentar el agua 20 litros a 67º y dejar que baje a 66º y macerar por 60 ‘
  • calentar 7 litros a 75º para lavar el grano.
  • Dejar la bolsa del lavado + el mosto en reposo por 10 ‘
  • Prender el fuego y llevar el boíl por 60 ‘
  • A 10’ colocar el serpentín . A 5 ‘ Whirfloc.
  • El friobar un día antes tiene que estará 17 º
  • Colocar la levadura ( Starte ) a 17 º
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-08-19 00:51 UTC