ORo Weissen - Beer Recipe - Brewer's Friend

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ORo Weissen

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 140 liters (fermentor volume)
Pre Boil Size: 165 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: ORo
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Friday April 3rd 2015
1.051
1.012
5.1%
11.0
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg German - Pilsner12 kg Pilsner 38 1.6 42.1%
14.50 kg German - Wheat Malt14.5 kg Wheat Malt 37 2 50.8%
1 kg United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L 33 160 3.5%
0.46 kg German - Melanoidin0.456 kg Melanoidin 37 25 1.6%
0.56 kg German - Carapils0.56 kg Carapils 35 1.3 2%
28.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops Pellet 2.8 Boil 90 min 5.78 61.3%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4.13 Boil 90 min 4.27 30.7%
13 g Saaz13 g Saaz Hops Pellet 3.6 Boil 90 min 0.97 8%
163 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
71.3 L Vanntemp. 72gr.C. (73,4 gr.C) Infusion -- 65 °C 90 min
63.5 L Utmesk.Vanntemp. 95 gr.C. Temperature -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 149.37 L. Suggest reducing initial water volume to 45.4 L and adding 103.97 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 90.11 L. Suggest reducing strike water volume to 26.58 L and adding 44.71 L sparge/top-off. 71.3
Strike water volume at mash thickness of 2.5 L/kg 71.3
Mash volume with grains 90.1
Grain absorption losses -28.5
Remaining sparge water volume (equipment estimates 107.5 L) 123.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 149.4 L) 165
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 140
Going into fermentor 140
Total: 194.4  
Equipment Profile Used: System Default
 
Notes

Oksygen 1 l/min. i 5 min.
Starte gjæring på 18 gr.C.
Øke til 22 gr.C etter to dager.

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  • Last Updated: 2015-09-17 19:36 UTC