Bassline Whitbier - Beer Recipe - Brewer's Friend

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Bassline Whitbier

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 68.5 liters
Post Boil Size: 64 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bassline Brewing
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Saturday January 4th 2025
1.048
1.011
4.9%
11.8
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Weyermann - Bohemian Pilsner Malt5.8 kg Bohemian Pilsner Malt 36.8 2.43 43.1%
5.40 kg Weyermann - Pale Wheat5.4 kg Pale Wheat 36 2 40.1%
1.45 kg Flaked Oats1.45 kg Flaked Oats 33 2.2 10.8%
500 g Weyermann - Munich Type I500 g Munich Type I 38 6 3.7%
300 g Gladfield - Sour Grapes Acid Malt300 g Sour Grapes Acid Malt 12.4 2.03 2.2%
13.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnanger10 g Tettnanger Hops Pellet 4.2 Boil 60 min 1.8 10%
80 g Tettnanger80 g Tettnanger Hops Pellet 4.2 Boil 25 min 9.99 80%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.2 Dry Hop 3 days 10%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
275 g Bitter Orange peel Flavor Boil 5 min.
50 g Coriander Seed Spice Boil 5 min.
10 g Grains of Paradise Spice Boil 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
4 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Meemo-Brewing
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
45.1 L Infusion 65 °C 64 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 68.15 L. Suggest reducing initial water volume to 45.4 L and adding 22.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.92 L. Suggest reducing strike water volume to 36.52 L and adding 6.52 L sparge/top-off. 43
Strike water volume at mash thickness of 3.2 L/kg 43
Mash volume with grains 51.9
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 39.5 L) 39.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 68.2 L) 68.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 62 L) 64
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 64 L) 62
Total: 82.9  
Equipment Profile Used: System Default
"Bassline Whitbier" Weissbier beer recipe by Bassline Brewing. All Grain, ABV 4.89%, IBU 11.78, SRM 4.04, Fermentables: (Bohemian Pilsner Malt, Pale Wheat, Flaked Oats, Munich Type I, Sour Grapes Acid Malt) Hops: (Tettnanger) Other: (Bitter Orange peel , Coriander Seed, Grains of Paradise)
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  • Last Updated: 2025-01-05 00:04 UTC