Bismarck Weizenbock Braumeister 20L - Beer Recipe - Brewer's Friend

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Bismarck Weizenbock Braumeister 20L

240 calories 23 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 240 calories (Per 330ml)
Carbs: 23 g (Per 330ml)
Created: Sunday February 21st 2016
1.078
1.017
8.0%
21.6
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 3.84 42.4%
2 kg German - Vienna2 kg Vienna 37 9.18 28.2%
1 kg German - Dark Wheat1 kg Dark Wheat 39 15.85 14.1%
500 g German - Caramel Wheat500 g Caramel Wheat 34 121.26 7.1%
500 g German - CaraMunich II500 g CaraMunich II 34 121.26 7.1%
80 g German - Acidulated Malt80 g Acidulated Malt 27 7.58 1.1%
7.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 8.2 Boil 60 min 21.62 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Weissbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 63 89 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike Temperature -- 55 °C --
Protein Infusion -- 55 °C 15 min
Mash in Infusion -- 66 °C 70 min
Mas out Infusion -- 75 °C 15 min
3 L 3 L Sparge for Braumeister Fly Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 33
Mash volume with grains (equipment estimates 39.5 L) 37.7
Grain absorption losses -7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 33  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash and 3l to Sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C)

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  • Last Updated: 2017-07-05 15:17 UTC