Apaløy Weissbier - Beer Recipe - Brewer's Friend

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Apaløy Weissbier

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25.2866 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Erdinger
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday July 5th 2015
1.055
1.013
5.6%
34.6
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Wheat Malt3.8 kg Wheat Malt 37 2 57.1%
2.85 kg German - Pale Ale2.85 kg Pale Ale 39 2.3 42.9%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Tettnanger22 g Tettnanger Hops Pellet 4.5 Boil 90 min 12.03 36.4%
16.50 g Perle16.5 g Perle Hops Pellet 8.2 Boil 90 min 16.44 27.3%
11 g Tettnanger11 g Tettnanger Hops Pellet 4.5 Boil 45 min 5.16 18.2%
11 g Tettnanger11 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.79 18.2%
60.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Gjærstarter Other Boil 15 min.
0.25 tsp SuperMoss Other 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:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Temp: 68 °C      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 66 °C 90 min
Mash Out Infusion -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.3
Mash volume with grains 28.7
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 17.1 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.3 L) 25
Total: 39.6  
Equipment Profile Used: System Default
 
Notes

Gjæringstemperatur 18-22 grader C.
Karbonering på 20 grader 2 uker.
Bruker Ca 10,6 gram sukker per liter øl. 8,6 gram sukker per liter øl gikk fint på boks/fat.
(Anbefalt videre "kondisjonering" ved 15 grader C i 2-4 uker.)

Alkoholstyrken bør da ligge på ca. 5,5%. Bitterheten på slike hveteøl skal være lav, bare 18 EBU.)

(Gjæringstemp på weissbier burde være 15ºC og det samme med kondisjoneringen. Alternativt f.eks 17ºC og kondisjonering 13ºC

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  • Last Updated: 2024-03-26 10:08 UTC