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Awesome Recipe

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday May 25th 2023
1.058
1.011
6.1%
0.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 66.7%
3 lb German - Pilsner3 lb Pilsner 38 1.6 33.3%
9 lbs / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.9 oz       Temp: 68 °F       CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 60 °F 99 °F 25 min
1.5 gal Infusion 99 °F 122 °F 25 min
0.5 gal Infusion 122 °F 148 °F 20 min
Infusion 148 °F 160 °F 30 min
3 gal Sparge 160 °F 170 °F 60 min
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 7.5 30  
Boil off losses -2.25 -9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
"Awesome Recipe" Weizen/Weissbier beer recipe by Anonymous. All Grain, ABV 6.12%, IBU 0, SRM 3.21, Fermentables: (Wheat Malt, Pilsner)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-25 19:58 UTC