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Awesome Recipe

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday August 31st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Wheat Malt5 kg Wheat Malt 38.1 1.8 90.9%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Brewmaster - Czech Saaz100 g Czech Saaz Hops Pellet 2.8 Boil 10 min 12.08 100%
100 g / $ 0.00
 
Yeast
- cze
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.95 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.2
Mash volume with grains 20.8
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.2 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20.8 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 20.8
Total: 27.4  
Equipment Profile Used: System Default
"Awesome Recipe" Weissbier beer recipe by Brewer #404727. All Grain, ABV 4.49%, IBU 12.08, SRM 4.05, Fermentables: (Wheat Malt, Acidulated) Hops: (Czech Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-31 12:46 UTC