Grape Weissbier - Beer Recipe - Brewer's Friend

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Grape Weissbier

147 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 45 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.3 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday December 11th 2024
1.048
1.012
4.6%
19.4
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Grape1.5 kg Grape - (late fermenter addition) 7.15 0 26.5%
1.25 kg Canadian - Pale 2-Row1.25 kg Pale 2-Row 36 1.75 22.1%
1.25 kg Canada Malting - WHITE WHEAT MALT1.25 kg WHITE WHEAT MALT 38.1 3.5 22.1%
0.50 kg Innomalt - Pils Moderne0.5 kg Pils Moderne 37 1.8 8.8%
0.25 kg Currant, black0.25 kg Currant, black - (late fermenter addition) 4.2 0 4.4%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4.4%
250 g Flaked Wheat250 g Flaked Wheat 34 2 4.4%
200 g Briess - Carapils Malt200 g Carapils Malt 34.5 1.5 3.5%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.5%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Centennial5 g Centennial Hops Pellet 7.6 Boil 45 min 5.61 14.3%
15 g Cascade15 g Cascade Hops Pellet 6.6 Boil 15 min 7.9 42.9%
15 g Citra15 g Citra Hops Pellet 12.3 Boil 5 min 5.92 42.9%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
2 oz Irish Moss Fining Boil 15 min.
2 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 150g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L 68 °C 67 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.9 L) 26.9
Mash volume with grains (equipment estimates 29.4 L) 29.3
Grain absorption losses -3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 22.3
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

Alcohol Content: Approximately 5.2% ABV (with fruit addition)

Fruit Addition: Add 1.5 kg of crushed grapes and 0.25 kg of black currants at high krausen (peak fermentation) to minimize oxidation risk.

Fermentation: Allow the beer to ferment for an additional 1-2 weeks after adding the fruits.

Lactose Addition: Add 0.5 to 1 pound (227 to 454 grams) of lactose during the boil to back-sweeten the beer.

Hops: BC Centennial (45 min): Balanced floral and citrus flavors. US Cascade (15 min): Floral, citrus, and grapefruit notes. US Citra (5 min): Strong citrus and tropical fruit flavors.

Yeast: Fermentis Safbrew WB-06 for fruity and spicy esters

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  • Last Updated: 2024-12-17 22:19 UTC