Spite Row Weissbier III - Beer Recipe - Brewer's Friend

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Spite Row Weissbier III

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 70 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 38.3 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Spite Row
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday April 4th 2015
1.050
1.012
5.0%
12.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg German - Wheat Malt3.3 kg Wheat Malt 37 2 58.9%
2 kg German - Pilsner2 kg Pilsner 38 1.6 35.7%
0.20 kg German - Munich Light0.2 kg Munich Light 37 6 3.6%
0.10 kg German - Melanoidin0.1 kg Melanoidin 37 25 1.8%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 60 min 7.39 73.8%
16 g Saaz16 g Saaz Hops Leaf/Whole 3.15 Boil 60 min 5.18 26.2%
61 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
All additions to mash
Gypsum 1g
Table salt 1g
Calcium chloride 1g
Baking soda 2g
CRS 25.78ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.32 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14
Mash volume with grains 17.7
Grain absorption losses -5.6
Remaining sparge water volume 30.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 38.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 31.3 L) 26
Estimated amount in fermentor 26
Total: 44.8  
Equipment Profile Used: System Default
 
Notes

Will attempt a simple multi step mash with a ferulic acid rest at 44C for 20 minutes at 1.5 l/kg, later adding 5.9l at boiling to get a mash temperature of 64c for another hour or until conversion is complete.

8.4l at 51.1C
5.9l at boiling after 20 minutes

Will stir in soaked rice hulls before lautering.

Will attempt to pitch 170bn cells, which is the correct amount for 5 US gallons, according to byo magazine.

Ferment 20 C

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  • Last Updated: 2015-06-03 19:22 UTC