Weizen 3° - Beer Recipe - Brewer's Friend

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Weizen 3°

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.66 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Thursday March 28th 2024
1.052
1.014
5.0%
12.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 50%
3 lb German - Pilsner3 lb Pilsner 38 1.6 30%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Tradition (Germany)0.3 oz Hallertau Tradition (Germany) Hops Pellet 5.6 Boil 60 min 6.84 37.5%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5.6 Boil 15 min 5.66 62.5%
0.80 oz / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.6
Mash volume with grains 19.5
Grain absorption losses -4.5
Remaining sparge water volume 17.5
Mash Lauter Tun losses -0.9
Pre boil volume 28.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 34.1  
Equipment Profile Used: System Default
"Weizen 3°" Weizen/Weissbier beer recipe by Anonymous. All Grain, ABV 4.96%, IBU 12.5, SRM 3.62, Fermentables: (Wheat Malt, Pilsner, Flaked Oats) Hops: (Hallertau Tradition (Germany))
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  • Last Updated: 2024-03-28 08:56 UTC