Survik - Beer Recipe - Brewer's Friend

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Survik

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11.4 liters (fermentor volume)
Pre Boil Size: 13.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 64% (brew house)
Rating:
5.00 (1 Review)

Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday June 25th 2015
1.048
1.011
4.9%
15.1
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.65 kg German - Wheat Malt1.65 kg Wheat Malt 37 3.84 60.4%
1.08 kg German - Pilsner1.08 kg Pilsner 38 2.77 39.6%
2.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.68 g Hallertau Mittelfruh13.68 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.58 75%
4.56 g Tettnanger4.56 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.5 25%
18.24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
456 g Rubarb Flavor Secondary --
2 g Yeast nutrition Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 102 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
6.8 L Cloves favor -- -- 44 °C 20 min
9.1 L -- -- 67 °C 60 min
10.8 L -- -- 77 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.8
Mash volume with grains 8.6
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 14 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.2 L) 13.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.4
Going into fermentor 11.4
Total: 17.5  
Equipment Profile Used: System Default
 
Notes
  • Pitch 14.5 °C and increase to up to 17 °C allowing the beer to dry out.

  • slice the rubarb and drop it into the fermentor after a few days of fermentation.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-02-24 13:53 UTC