SBS Marchenschloss Hefeweizen AG Conversion - Beer Recipe - Brewer's Friend

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SBS Marchenschloss Hefeweizen AG Conversion

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday December 9th 2022
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Hugh Hefeweizener

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OG: 1.062 FG: 1.015 ABV: 6.3% IBU: 15

1.051
1.011
5.4%
13.8
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 39.1%
5 lb Great Western - White Wheat5 lb White Wheat 37 3.5 43.5%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 8.7%
0.50 lb Weyermann - Carahell0.5 lb Carahell 34 10 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls - (late mash tun addition) 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Artisan - Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 30 min 9 50%
0.50 oz Artisan - Hersbrucker0.5 oz Hersbrucker Hops Pellet 3.5 Boil 15 min 3.39 33.3%
0.25 oz Artisan - Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 1.42 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °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
Method: dextrose       Amount: 6. oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
McMinnville OR
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
17.5 qt Mash- Water heated to 167 Strike 167 °F 155 °F 60 min
20.5 qt Add Rice Hulls 10minutes before sparge Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Soak Rice hulls in hot water and drain prior to addition to mash tun.

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  • Last Updated: 2022-12-09 01:27 UTC