Weiss it always you three? - Beer Recipe - Brewer's Friend

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Weiss it always you three?

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday April 3rd 2023
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 60%
3.75 lb German - Floor-Malted Bohemian Pilsner3.75 lb Floor-Malted Bohemian Pilsner 38 1.8 37.5%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 60 min 8.34 50%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 30 min 6.41 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
5 g Baking Soda Water Agt Boil 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.29 psi       Temp: 36 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Woodinville Water District
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18.3 3.7 14.8 43.1 14.7 23.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Ferulic Acid Rest during/post dough-in Strike 117 °F 112 °F 15 min
1 gal Add boiling water to bring temp up to a short protein rest Temperature 112 °F 132 °F 5 min
Protein Rest Steeping 132 °F 132 °F 10 min
Pull 1 gallon, boil during protein rest, re-add to mash Temperature 132 °F 148 °F 5 min
Sacch rest Steeping 148 °F 148 °F 60 min
Slow mash out Temperature 148 °F 170 °F 15 min
2 gal Bring wort to boil while sparging, to save some time Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
"Weiss it always you three?" Weissbier beer recipe by Nyquist's Limit. All Grain, ABV 5.06%, IBU 14.75, SRM 4.76, Fermentables: (White Wheat, Floor-Malted Bohemian Pilsner, Melanoidin) Hops: (Spalt) Other: (Epsom Salt, Canning Salt, Calcium Chloride (dihydrate), Lactic acid, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-30 16:00 UTC