Oak City Weissbier - Beer Recipe - Brewer's Friend

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Oak City Weissbier

179 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 80 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.61 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Zymurgy
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday October 3rd 2023
1.055
1.008
6.1%
13.7
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Briess - Wheat Malt, White7.5 lb Wheat Malt, White 39.1 2.5 63.8%
4.25 lb Rahr - Standard 2-Row4.25 lb Standard 2-Row 36.8 1.8 36.2%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Tradition (Germany)0.75 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 45 min 11.62 75%
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 2.09 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
96.04 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Lusby, Maryland (Chesapeake Ranch Water Company)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 8 60 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.49 gal dough in Strike 105 °F 105 °F 1 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.33 33.3  
Mash volume with grains 9.27 37.1  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.61 26.4  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.57 g | 18.3 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Dough in at 105°F (41°C). Raise to 112°F (44°C) and hold 25 min. Pull 40% of mash for a decoction, heat to 160°F (71°C), and hold for 15 min. Raise to 212°F (100°C) and boil for 20 min. Add back to mash and raise to 147°F (64°C) and hold 20 min. Raise to 160°F (71°C) and hold for 30 min. Mash out at 170°F (77°C).

**Wait until after the ferrulic rest to add the phosphoric acid

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  • Last Updated: 2023-10-15 20:28 UTC