Die Weißbier von dem sich der Kaiser betrank und seine Großmutter verärgerte. - Beer Recipe - Brewer's Friend

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Die Weißbier von dem sich der Kaiser betrank und seine Großmutter verärgerte.

240 calories 22.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BV Craft
Hop Utilization: 97%
Calories: 240 calories (Per 500ml)
Carbs: 22.9 g (Per 500ml)
Created: Thursday August 8th 2024
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OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

1.052
1.011
5.4%
9.4
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Dingemans - Wheat Malt2.3 kg Wheat Malt 38.1 1.8 48.3%
2.20 kg Dingemans - Pilsen2.2 kg Pilsen 36.8 1.7 46.2%
15 g Belgian - Roasted Barley15 g Roasted Barley 30 575 0.3%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 5.2%
4.77 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Perle8 g Perle Hops Pellet 7.8 Boil 60 min 7.82 50%
8 g Perle8 g Perle Hops Pellet 7.8 Boil 5 min 1.56 50%
16 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Mash 15 min.
1 each Servomyces Other Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.21 bar       Temp: 2 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 30 55 55 300
Gypsum CaSO4: 1 g.
Epsom Salt MgSO4: 1 g.
Canning Salt NaCl: 1.5 g.

OG: 1.052
FG: 1.010
ABV: 5.5%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.05 L Strike -- 45 °C 15 min
-- 55 °C 10 min
pH 5.5–5.6 -- 63 °C 30 min
-- 72 °C 15 min
Rise the temperature via decoction -- 77 °C 5 min
7 L Sparge -- 77 °C --
Starting Mash Thickness: 5.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.1 L/kg 24.3
Mash volume with grains 27.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 7.1 L) 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Mash: During the rest of 63°C, add lactic acid as necessary to get a pH of 5.5–5.6.

For the Decoction: Remove 20% of the mash to a separate burner and boil for 10 minutes. Reunite the mash to achieve the target temp of 77°C.

Boil: Lactic acid at 15 minutes to adjust a pH to 5.0–5.1
Under-pitch the yeast and under-aerate the wort, to make that yeast work and express itself.

Start fermentation at 18°C and leave free rise up to 24°C.
After fermentation is complete - crash to 0°C for 7 days.

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  • Last Updated: 2024-10-27 16:00 UTC