Light Weißbier ala #1 - Beer Recipe - Brewer's Friend

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Light Weißbier ala #1

138 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 9.1 °P (recipe based estimate)
Post Boil Gravity: 11.3 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Saturday March 11th 2023
11.3 °P
2.6 °P
4.7%
14.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,950 g Weyermann - Pale Wheat1950 g Pale Wheat 36 2 55.3%
1,575 g Weyermann - Pilsner1575 g Pilsner 36 1.5 44.7%
3,525 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Tradition (Germany)12 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 12.3 54.5%
10 g Saphir10 g Saphir Hops Pellet 4.25 Boil 5 min 1.74 45.5%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 123.2 g       Temp: 20 °C       CO2 Level: 6 g/l
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.9
Mash volume with grains 15.2
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 11.4 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 17.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14
Going into fermentor 14
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

37° mash in
45°C rest for 20 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
55°C protein rest 10 min
2 liter Decoction for 20 min.
63°C maltose rest 45 min
72°C Saccharification rest 30 min.
60 min Boil

Airate Wort before pitching

Ferment in a bucket
Initial fermentation 16 - 20° C
Secondary Fermenation 1 week at 20° C & 2 weeks at 10°C

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  • Last Updated: 2023-03-27 20:26 UTC