Turboencabulator - Helles Weizendoppelbock - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Turboencabulator - Helles Weizendoppelbock

418 calories 42.6 g 500 ml
brewer logo
Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 99%
Calories: 418 calories (Per 500ml)
Carbs: 42.6 g (Per 500ml)
Created: Sunday October 22nd 2023
1.089
1.022
8.7%
18.9
9.0
5.5
35.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Weyermann - Pale Wheat3.3 kg Pale Wheat 2.19 € / kg
7.23 € 		36 2 50.4%
2 kg Viking - Pilsner Malt2 kg Pilsner Malt 2.20 € / kg
4.40 € 		37 1.9 30.5%
0.90 kg Weyermann - Vienna Malt0.9 kg Vienna Malt 2.95 € / kg
2.66 € 		37 3.5 13.7%
0.20 kg Weyermann - Caramunich Type 10.2 kg Caramunich Type 1 4.23 € / kg
0.85 € 		33.5 35 3.1%
0.10 kg Viking - Caramel 50 Malt(20L)0.1 kg Caramel 50 Malt(20L) 3.40 € / kg
0.34 € 		34 20 1.5%
0.05 kg Weyermann - Caramunich Type 20.05 kg Caramunich Type 2 2.73 € / kg
0.14 € 		34 45 0.8%
6.55 kg / 15.60 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops 0.06 € / g
1.74 € 		Pellet 3.4 Boil 60 min 14.27 81.1%
7 g Mandarina Bavaria7 g Mandarina Bavaria Hops 0.04 € / g
0.26 € 		Pellet 9.6 Boil 15 min 4.67 18.9%
37 g / 2.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride 15.00 € / kg
0.03 € 		Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
0.50 g Magnesium Chloride 0.08 € / g
0.04 € 		Water Agt Mash 1 hr.
3.50 ml arauner - Lactic Acid 80% 14.90 € / L
0.05 € 		Water Agt Mash 1 hr.
2.40 g Calcium Chloride 15.00 € / kg
0.04 € 		Water Agt Mash 1 hr.
2.50 g Epsom Salt 19.50 € / kg
0.05 € 		Water Agt Mash 1 hr.
4 g Gypsum Salt 15.00 € / kg
0.06 € 		Water Agt Mash 1 hr.
2 g Calcium Chloride 15.00 € / kg
0.03 € 		Water Agt Mash 1 hr.
0.30 €
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
17.25 € / each
17.25 €
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
17.25 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.5 g       Temp: 24 °C       CO2 Level: 3.1 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 13 27 84 131 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Ferulic Acid Rest for 25 min. IMPORTANT: BEFORE LACTIC ACID ADDITION!!! Strike 42 °C 42 °C 115 min
Pull 1/3 of the thickest mash, heat to 66°C, rest for 15 min. and add back to mash Decoction 42 °C 66 °C 90 min
Protein Rest for 15 min. Temperature 53 °C 53 °C 75 min
Pull 1/3 of the thickest mash, boil for 15 min. and add back to mash Decoction 53 °C 96 °C 60 min
Maltose Rest for 30 min. Temperature 66 °C 66 °C 45 min
Pull 1/3 of the thickest mash, boil for 15 min. and add back to mash Decoction 66 °C 96 °C 15 min
Rest for 30 min. Temperature 77 °C 77 °C --
5 L Sparge 77 °C 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.3 L) 26.5
Mash volume with grains (equipment estimates 32.7 L) 30.8
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Volume into fermentor 15
Total: 26.5  
Equipment Profile Used: System Default
"Turboencabulator - Helles Weizendoppelbock" Weizenbock beer recipe by White OWL Brewing. BIAB, ABV 8.72%, IBU 18.94, SRM 9.03, Fermentables: ( Pale Wheat, Pilsner Malt, Vienna Malt, Caramunich Type 1, Caramel 50 Malt(20L), Caramunich Type 2) Hops: (Tettnanger, Mandarina Bavaria) Other: (Calcium Chloride, Salt, Magnesium Chloride, Lactic Acid 80%, Epsom Salt, Gypsum Salt)
Last Updated and Sharing
 
109
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-24 12:54 UTC