Freds Weiz - Beer Recipe - Brewer's Friend

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Freds Weiz

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Fredrik Strømmen
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday December 18th 2015
1.052
1.013
5.2%
12.3
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 68.2%
1.30 kg German - Pilsner1.3 kg Pilsner 38 1.6 29.5%
100 g German - Carapils100 g Carapils 35 1.3 2.3%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 9.87 66.7%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.45 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Other Boil 15 min.
1 each Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Beta Glucan Infusion -- 45 °C 15 min
Protein Temperature -- 53 °C 15 min
Convertion Temperature -- 66 °C 60 min
Mash Out Temperature -- 77 °C 5 min
7 L Batch Sparge Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35 L) 32.3
Mash volume with grains (equipment estimates 37.9 L) 35.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Volume into fermentor 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Heat water to 47 degrees centigrade then add grains. This will lower the temperature to 45 degrees. Let it rest for 15 minuts then start to increase the temperature to 65 degrees. Allow for a 15 minut rest at 53 degrees centigrade for protein rest due to the amount of wheat. After concvertion increase temperature to 77 degrees for mash out.

Remove bag and batch sparge in seperate container, add wort back to pan.

Single stage infusion: 64 degrees for 60min.

Boil time: 90mins.

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  • Last Updated: 2016-02-14 00:53 UTC