Antiweizen - Beer Recipe - Brewer's Friend

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Antiweizen

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The MashCrusader
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday June 28th 2015
1.052
1.012
5.3%
11.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Red Proso Pale Millet (2.5L)12.5 lb Red Proso Pale Millet (2.5L) 31 2.5 83.3%
0.50 lb Caramillet0.5 lb Caramillet 1.028 5 3.3%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 9.53 62.5%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.58 20.8%
0.20 oz Hallertau Hersbrucker0.2 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Aroma 0 min 16.7%
1.20 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infuse 5 qt boiling water into 14 qt. Dough in & Ferulic acid rest Infusion -- 105 °F 25 min
Protein rest Temperature -- 131 °F 20 min
5 qt Decoct off 5 qts clear liquid & then whatever other liquid you can get. Let sit at room temp.. Decoction -- 131 °F --
Initial mash Temperature -- 152 °F 30 min
Boil for 60 minutes to increase melanoidan Temperature -- 212 °F 60 min
5 qt Cool mash to at least 165, infuse back in removed stuff. Adjust to 148. Infusion -- 148 °F 30 min
Raise to higer temp to complete mash Temperature -- 158 °F 30 min
20 qt Sparge -- 180 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.38 37.5
Equipment Profile Used: System Default
"Antiweizen" Weizen/Weissbier beer recipe by The MashCrusader. All Grain, ABV 5.25%, IBU 11.1, SRM 4.84, Fermentables: (Red Proso Pale Millet (2.5L), Caramillet, Flaked Corn) Hops: (Hallertau Hersbrucker)
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  • Last Updated: 2017-05-29 13:26 UTC