Kjeller 5 Weissbier 25l - Beer Recipe - Brewer's Friend

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Kjeller 5 Weissbier 25l

159 calories 15.1 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: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday September 22nd 2015
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Hefeweizen

by jgt

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 13

1.052
1.011
5.4%
12.3
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.45 kg German - Pale Wheat3.45 kg Pale Wheat 39 1.5 55.1%
1.73 kg German - Pilsner1.73 kg Pilsner 38 1.6 27.6%
0.58 kg Munich Dark 20L0.58 kg Munich Dark 20L 34 20 9.3%
0.40 kg Rice Hulls0.4 kg Rice Hulls 0 0 6.4%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.6%
6.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Perle12 g Perle Hops Pellet 9 Boil 90 min 12.28 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Tromsø, Norge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.8
Mash volume with grains 27
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 17.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

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  • Last Updated: 2021-05-08 08:47 UTC