Sesh-Weissen - Beer Recipe - Brewer's Friend

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Sesh-Weissen

153 calories 12.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Sunday December 1st 2024
1.047
1.007
5.2%
12.9
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 30%
2 lb Great Western - Premium 2-Row2 lb Premium 2-Row 37 2 20%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Tettnanger1.3 oz Tettnanger Hops Pellet 2.3 Boil 60 min 12.94 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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 Gallons  Quarts
Strike water volume 8.05 32.2  
Mash volume with grains 8.85 35.4  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.05 32.2
Equipment Profile Used: System Default
"Sesh-Weissen" Weissbier beer recipe by Brewer #437417. BIAB, ABV 5.19%, IBU 12.94, SRM 6.63, Fermentables: (Munich - Light 10L, Premium 2-Row, Wheat Malt) Hops: (Tettnanger) Other: (5.2 pH Stabilizer)
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  • Public: Yup, Shared
  • Last Updated: 2024-12-19 00:33 UTC