Training for the gold - Beer Recipe - Brewer's Friend

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Training for the gold

192 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: raiderrob67
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday February 19th 2016
1.059
1.008
6.8%
13.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.08 lb American - Pilsner3.08 lb Pilsner 37 1.8 50%
3.08 lb American - White Wheat3.08 lb White Wheat 40 2.8 50%
6.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 4.4 Boil 30 min 13.51 50%
0.15 oz Cascade0.15 oz Cascade Hops Pellet 6.3 Aroma 1 min 0.27 12.5%
0.45 oz Cascade0.45 oz Cascade Hops Pellet 6.3 Dry Hop 1 days 37.5%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 oz Fermex Other Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.55 g | 22.2 qt) 5.02 20.1  
Mash volume with grains (equipment estimates 6.04 g | 24.2 qt) 5.51 22.1  
Grain absorption losses -0.77 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.02 20.1
Equipment Profile Used: System Default
 
Notes

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

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  • Last Updated: 2016-03-07 14:04 UTC