Perle white - Beer Recipe - Brewer's Friend

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Perle white

155 calories 16.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: raiderrob67
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday February 7th 2016
1.047
1.012
4.6%
17.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - White Wheat8 lb White Wheat 40 2.8 100%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Perle0.25 oz Perle Hops Pellet 8.2 Boil 60 min 7.99 25%
0.25 oz perle0.25 oz perle Hops Pellet 8.2 Boil 15 min 3.97 25%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Whirlpool at 170 °F 5 min 5.58 50%
1 oz / $ 0.00
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Acid rest Infusion -- 114 °F 15 min
1.5 qt Protein rest 212 F Temperature -- 125 °F 10 min
3.2 qt Sacch rest #1 212 F Temperature -- 144 °F 40 min
Sacch rest #2 Decoction -- 161 °F 20 min
3.31 gal Batch sparge/mash out 175 F Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.29 g | 33.2 qt) 8.25 33  
Mash volume with grains (equipment estimates 8.93 g | 35.7 qt) 8.89 35.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Volume into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Open fermentation for 72 hour's to maximize banana/fruity esters.

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  • Last Updated: 2018-06-03 23:40 UTC