Base Weizen - Beer Recipe - Brewer's Friend

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Base Weizen

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 38.74 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday August 21st 2024
1.051
1.011
5.3%
14.3
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Castle Malting - Chateau Pilsen Malt1.5 kg Chateau Pilsen Malt 37 2 21.9%
4 kg Castle Malting - Château Wheat Blanc4 kg Château Wheat Blanc 38 1.8 58.4%
0.35 kg Rolled Oats0.35 kg Rolled Oats 33 2.2 5.1%
1 kg Castle Malting - Château Munich1 kg Château Munich 34 12.7 14.6%
6.85 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Domestic Hallertau28 g Domestic Hallertau Hops Pellet 3.9 Boil at 100 °C 60 min 10.14 58.3%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 4.2 41.7%
48 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Taipei Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.06 L Ferulic/protein rest Strike 48 °C 45 °C 15 min
12 L Beta rest Infusion 100 °C 63 °C 60 min
12 L Alpha rest Decoction 100 °C 71 °C 20 min
9.2 L Sparge 80 °C -- --
Starting Mash Thickness: 3.22 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 22.1
Mash volume with grains 26.6
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 22.6 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.9 L) 38.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 31
Going into fermentor 31
Total: 46.5  
Equipment Profile Used: System Default
"Base Weizen" Weissbier beer recipe by Brewer #395373. All Grain, ABV 5.31%, IBU 14.34, SRM 5.31, Fermentables: (Chateau Pilsen Malt, Château Wheat Blanc, Rolled Oats, Château Munich) Hops: (Domestic Hallertau) Other: (Calcium Chloride (dihydrate))
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  • Last Updated: 2024-12-12 15:27 UTC