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PopsWeiss

147 calories 11.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.15 liters
Post Boil Size: 24.15 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 147 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Saturday October 31st 2015
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OG: 1.055 FG: 1.014 ABV: 5.3% IBU: 16

1.049
1.006
5.6%
14.7
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 47.6%
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 47.6%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 4.8%
5.25 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 9.81 20%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 8.5 Boil 3 min 4.88 80%
50 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
3 g Enzima UltraFlo Max Water Agt Mash 1 hr.
5.56 ml Lactic acid Water Agt Mash 1 hr.
2.49 ml Lactic acid Water Agt Sparge 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.11 bar       Temp: 6 °C       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 17.4 6.4 99.7 55.7 2.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 45 °C 10 min
Infusion -- 50 °C 10 min
Infusion -- 60 °C 10 min
Infusion -- 67 °C 40 min
14 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 35.3
Mash volume with grains (equipment estimates 37.6 L) 38.8
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.2 L) 22
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,26

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água para o estilo Weizen:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 16,5
Alcalinidade Residual - (-)30-0 ppm - Esperado -60
PH 5,4 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacote de Fermentis - WB-06.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
19°C por 5 dias
21°C por 2 dias
Baixar de 21°C para 15°C em 3 dias

Baixar para 0°C e manter por 12 dias.

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  • Last Updated: 2020-10-26 15:02 UTC