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kwang love beer

245 calories 26 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.84 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 245 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created: Saturday September 7th 2024
1.079
1.021
7.7%
21.8
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Wheat4 lb Wheat 38 1.8 53.3%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 33.3%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 50 min 21.75 100%
1 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.21 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.2
Mash volume with grains 12.5
Grain absorption losses -3.4
Remaining sparge water volume 9.9
Mash Lauter Tun losses -0.9
Pre boil volume 15.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 20.1  
Equipment Profile Used: System Default
"kwang love beer" Weizenbock beer recipe by Anonymous. All Grain, ABV 7.7%, IBU 21.75, SRM 6.33, Fermentables: (Wheat, Pilsner, Caramel / Crystal 10L) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2024-09-07 04:15 UTC