Hveitiberjabarningur - Beer Recipe - Brewer's Friend

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Hveitiberjabarningur

123 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.94 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 123 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday May 7th 2023
1.040
1.012
3.7%
18.3
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg German - Pale Wheat1.75 kg Pale Wheat 39 1.5 30.3%
1.75 kg German - Pilsner1.75 kg Pilsner 38 1.6 30.3%
0.28 kg Munich0.28 kg Munich 37 6 4.8%
2 kg Blueberry2 kg Blueberry - (late boil kettle addition) 4.95 0 34.6%
5.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 18.25 100%
35 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 11.8
Mash volume with grains 14.3
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 19.8 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26.9
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Hveitibjór með viðbættum berjum, berin eru meskjuð og sykruð eins og það eigi að gera safaþykkni og svo er þykkninu bætt úti bjórinn i sirka 10m suðu. Léttur, undir 4%, gerður á haustin og geymdur yfir veturinn og drukkinn yfir sumarið

Rifsber, bláber, krækiber, 2kg af hverju sem er.

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  • Last Updated: 2023-05-07 09:06 UTC