Gordon Stong's Weissebier - Beer Recipe - Brewer's Friend

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Gordon Stong's Weissebier

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.75 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gordon Strong
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday August 9th 2023
1.051
1.014
4.8%
0.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb Weyermann - Pale Wheat11.75 lb Pale Wheat 36 2 60.3%
6 lb German - Pilsner6 lb Pilsner 38 1.6 30.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.6%
1.25 lb Gladfield - Harraways Flaked Wheat1.25 lb Harraways Flaked Wheat 35.4 1.6 6.4%
19.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
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
7 gal Protein rest Strike 70 °F 113 °F 15 min
2.75 gal G.S. Mash profile Decoction 113 °F 158 °F 20 min
Decoction 158 °F 212 °F 10 min
Mash out Temperature 158 °F 169 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.25 gal (53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.25 gal (5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.53 34.1  
Mash volume with grains 10.09 40.4  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 7.41 g | 29.6 qt) 6.91 27.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.25 g | 53 qt) 12.75 51  
Boil off losses -2.25 -9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.44 61.8
Equipment Profile Used: System Default
 
Notes

Follow Mash program in Gordon Strong's recipe.
Ferment at 68F.

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  • Last Updated: 2023-08-09 12:21 UTC