Viking Bread - Beer Recipe - Brewer's Friend

Viking Bread

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.86 gallons
Post Boil Size: 15.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Bookem Brewing
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Tuesday October 31st 2023

Amount	Fermentable	PPG	°L	Bill %
9 lb	Briess - LME Pilsen Light9 lb LME Pilsen Light	35	2.5	37.5%
10 lb	German - Wheat Malt10 lb Wheat Malt	37	2	41.7%
5 lb	Flaked Rice5 lb Flaked Rice	40	0.5	20.8%
24 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

9 lb

Briess - LME Pilsen Light

2.5

37.5%

10 lb

German - Wheat Malt

41.7%

5 lb

Flaked Rice

0.5

20.8%

24 lbs / $ 0.00

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Chief Hops - Saaz CZ2 oz Saaz CZ Hops	$ 0.99 / oz $ 1.98	Pellet	2.8	Boil	60 min	7.25	66.7%
1 oz	Artisan - Hull Melon1 oz Hull Melon Hops	$ 2.00 / oz $ 2.00	Pellet	7.2	Boil	15 min	4.63	33.3%
3 oz / $ 3.98

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

2 oz

Yakima Chief Hops - Saaz CZ

$ 0.99 / oz
$ 1.98

Pellet

2.8

Boil

60 min

7.25

66.7%

1 oz

Artisan - Hull Melon

$ 2.00 / oz
$ 2.00

Pellet

7.2

Boil

15 min

4.63

33.3%

3 oz / $ 3.98

Amount	Variety	Cost	IBU	Bill %
2 oz	Yakima Chief Hops - Saaz CZ (Pellet)	$ 0.99 / oz $ 1.98	7.25	66.7%
1 oz	Artisan - Hull Melon (Pellet)	$ 2.00 / oz $ 2.00	4.63	33.3%
3 oz / $ 3.98

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Type	Start Temp	Target Temp	Time
5.63 gal	Strike	160 °F	152 °F	60 min
12.24 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Amount

Description

Type

Start Temp

Target Temp

Time

5.63 gal

Strike

160 °F

152 °F

60 min

12.24 gal

Sparge

168 °F

15 min

Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.
Strike water volume at mash thickness of 1.5 qt/lb	5.63	22.5
Mash volume with grains	6.83	27.3
Grain absorption losses	-1.88	-7.5
Remaining sparge water volume (equipment estimates 12.35 g \| 49.4 qt)	12.6	50.4
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.76	3.1
Pre boil volume (equipment estimates 16.61 g \| 66.5 qt)	16.86	67.4
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.11	-0.5
Post boil Volume (equipment estimates 15 g \| 60 qt)	15.25	61
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 15.25 g \| 61 qt)	15	60
Total:	18.22	72.9
Equipment Profile Used:	System Default

Water

Gallons

Quarts

WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.

Strike water volume at mash thickness of 1.5 qt/lb

5.63

22.5

Mash volume with grains

6.83

27.3

Grain absorption losses

-1.88

-7.5

Remaining sparge water volume (equipment estimates 12.35 g | 49.4 qt)

12.6

50.4

Mash Lauter Tun losses

-0.25

-1

Volume increase from sugar/extract (early additions)

0.76

3.1

Pre boil volume (equipment estimates 16.61 g | 66.5 qt)

16.86

67.4

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.11

-0.5

Post boil Volume (equipment estimates 15 g | 60 qt)

15.25

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 15.25 g | 61 qt)

Total:

18.22

72.9

Equipment Profile Used:

System Default