Wibbeer - Beer Recipe - Brewer's Friend

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Wibbeer

179 calories 18.9 g 12 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joan
Calories: 179 calories (Per 12ml)
Carbs: 18.9 g (Per 12ml)
Created: Tuesday March 21st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 46.3%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 2.8%
2.25 kg Weyermann - Trigo pálido2.25 kg Trigo pálido 1.42 € / kg
3.20 € 		36 2 41.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.3%
5.40 kg / 3.20 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Lupulin Pellet 4 Boil 60 min 15.87 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 293.4 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 20 °C 50 °C 15 min
Infusion 50 °C 67 °C 15 min
Infusion 67 °C 75 °C 30 min
15 L Sparge 75 °C 75 °C --
Vorlauf 75 °C 100 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes


La fermentacion ha estado a 20º durante 10 dias con un sobre rehidratado y 10 dias mas con otro sobre en polvo.
La 1ª densidad fue 1046 y la ultima de 1008.
Bajo temperatura a 2º durante 7 dias.

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  • Last Updated: 2023-06-19 09:17 UTC