Shanghai - Beer Recipe - Brewer's Friend

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Shanghai

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 64% (brew house)
Rating:
5.00 (1 Review)

Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday February 23rd 2015
1.053
1.014
5.1%
16.7
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.77 kg German - Wheat Malt1.77 kg Wheat Malt 37 3.84 60.4%
1.16 kg German - Pilsner1.16 kg Pilsner 38 2.77 39.6%
2.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.67 g Hallertau Mittelfruh14.67 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.91 75%
4.89 g Tettnanger4.89 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.76 25%
19.56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
733.33 g Raspberry Flavor Primary 14 days
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 0 5 8 3 59
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 L Cloves favor Temperature -- 44 °C 20 min
Temperature -- 67 °C 60 min
Sparge -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.7
Mash volume with grains 12.6
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 9.9 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 18.5  
Equipment Profile Used: System Default
 
Notes
  • Pitch 12.5 °C and increase to up to 17 °C allowing the beer to dry out.

  • Pitch berries into fermentor after a few days and leave there for a couple of weeks.

  • It might be a good idea, a few days before bottling, to rack into a new fermentor. Then leave the beer to settle for a few days before bottling.
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  • Last Updated: 2016-03-15 20:17 UTC