Weissbier 2023 - Beer Recipe - Brewer's Friend

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Weissbier 2023

124 calories 11.4 g 0.33 L
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 56.75 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Jorge y Julian
Hop Utilization: 96%
Calories: 124 calories (Per 0.33L)
Carbs: 11.4 g (Per 0.33L)
Created: Tuesday February 7th 2023
1.041
1.008
4.3%
8.5
5.3
5.4
37.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Vienna Malt3 kg Vienna Malt 2.45 € / kg
7.35 € 		37 3.5 30.8%
6 kg Weyermann - Pale Wheat6 kg Pale Wheat 2.40 € / kg
14.40 € 		36 2 61.5%
0.75 kg Weyermann - Carahell0.75 kg Carahell 2.80 € / kg
2.10 € 		34 10 7.7%
9.75 kg / 23.85 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops 45.00 € / kg
2.25 € 		Leaf/Whole 2.7 Boil 60 min 8.51 100%
50 g / 2.25 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
13 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
33 Grams
Cost:
0.35 € / g
11.55 €
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 307 B cells required
11.55 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 5 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Agua Weizen/Weissbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 15 75 25 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46 L Infusion -- 65 °C 60 min
16 L Sparge 80 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 5 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.95 L. Suggest reducing initial water volume to 45.4 L and adding 0.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.44 L. Suggest reducing strike water volume to 38.97 L and adding 0.04 L sparge/top-off. 39
Strike water volume at mash thickness of 4 L/kg 39
Mash volume with grains 45.4
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 17.6 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46 L) 56.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40 L) 49
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49 L) 40
Total: 67.4  
Equipment Profile Used: System Default
 
Notes

En este caso vamos a realizar una maceración simple. A 65 grados durante 1 hora.

Fermentación a 17 grados hasta que la tormenta de fermentación comience a disminuir (típicamente después de 3-5 días). Luego aumentar a 20 grados y mantener por el resto del período de fermentación (14 días en total).

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  • Last Updated: 2024-01-10 16:22 UTC