HOPFENWEISSE - Beer Recipe - Brewer's Friend

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HOPFENWEISSE

230 calories 25 g 12 L
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Bitterland
Calories: 230 calories (Per 12L)
Carbs: 25 g (Per 12L)
Created: Saturday October 7th 2023
1.069
1.019
6.6%
14.2
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg BA Malt - Wheat Malt3.4 kg Wheat Malt 38 2 45.3%
3.10 kg BA Malt - Pilsen3.1 kg Pilsen 37 2 41.3%
0.50 kg BA Malt - Melanoidina0.5 kg Melanoidina 36 25 6.7%
0.50 kg Maltodextrin0.5 kg Maltodextrin 39 0 6.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 8.5 First Wort at 100 °C 60 min 4.33 3.1%
35 g Mandarina Bavaria35 g Mandarina Bavaria Hops Pellet 8.5 Boil at 100 °C 5 min 5.49 21.9%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 80 °C 25 min 4.35 25%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop at 22 °C 3 days 12.5%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop at 22 °C 3 days 12.5%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 12 °C 3 days 25%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.46 ml Phosphoric acid Water Agt Mash 1 hr.
1.20 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.53 bar       CO2 Level: 4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 25 120 40 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 50 °C 40 °C 20 min
Strike 55 °C 55 °C 20 min
Strike 65 °C 65 °C 40 min
21 L Sparge 76 °C 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17.7 L) 19.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 31.1 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25.2 L) 29
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.8 L) 25
Total: 40.6  
Equipment Profile Used: System Default
"HOPFENWEISSE" Weizenbock beer recipe by Bitterland. All Grain, ABV 6.55%, IBU 14.17, SRM 6.48, Fermentables: (Wheat Malt, Pilsen, Melanoidina, Maltodextrin) Hops: (Mandarina Bavaria, Citra) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2024-05-13 00:26 UTC