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German wheat beer

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.8 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Thursday June 13th 2024
1.046
1.010
4.7%
9.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner 36 1.5 44.4%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 44.4%
0.50 kg Castle Malting - Chateau Oat Malt0.5 kg Chateau Oat Malt 36.1 2.4 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 9.77 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Sweet Orange Peel Flavor Boil 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume 16.8
Mash Lauter Tun losses -0.9
Pre boil volume 27.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 33.2  
Equipment Profile Used: System Default
"German wheat beer" Weissbier beer recipe by pyker456@gmail.com. All Grain, ABV 4.72%, IBU 9.77, SRM 3.25, Fermentables: (Pilsner, Pale Wheat, Chateau Oat Malt) Hops: (Hallertau Mittelfruh) Other: (Sweet Orange Peel)
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  • Last Updated: 2024-06-13 05:17 UTC