Roteweizen - Beer Recipe - Brewer's Friend

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Roteweizen

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday February 20th 2011
1.049
1.012
4.9%
24.4
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb 2-Row Malt4 lb 2-Row Malt 36 2 43.2%
4 lb White Wheat4 lb White Wheat 40 2 43.2%
0.25 lb Crystal 1200.25 lb Crystal 120 34 120 2.7%
0.50 lb CaraPils0.5 lb CaraPils 33 2 5.4%
0.25 lb Simpson's Dark Crystal0.25 lb Simpson's Dark Crystal 0 80 2.7%
0.25 lb Simpson's Extra Dark Crystal0.25 lb Simpson's Extra Dark Crystal 0 160 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertauer (U.S.)0.5 oz Hallertauer (U.S.) Hops Pellet 4.5 Boil 10 min 25%
0.50 oz Hallertauer (U.S.)0.5 oz Hallertauer (U.S.) Hops Pellet 4.5 Boil 2 min 25%
1 oz Mt. Hood1 oz Mt. Hood Hops Pellet 5.5 Boil 60 min 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion Mash Infusion -- 156 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 2.36 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.41 25.6
Equipment Profile Used: System Default
 
Notes

UFO base + some extra dark crystal to try and make it red with out adding too much malt taste. Using westiphalen yeast which is hopefully inbetween bavarian and american in esters.

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  • Last Updated: 2011-02-20 19:36 UTC