Besserwisserei - Beer Recipe - Brewer's Friend

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Besserwisserei

160 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 75 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Thunderworm at the great web
Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday February 29th 2016
1.053
1.007
6.0%
23.9
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 51%
4 kg German - Wheat Malt4 kg Wheat Malt 37 3.84 40.8%
0.40 kg German - Munich Light0.4 kg Munich Light 37 14.51 4.1%
0.40 kg Rice Hulls0.4 kg Rice Hulls 0 4.1%
9.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 70 min 19.73 25%
18 g Centennial18 g Centennial Hops Pellet 10 Boil 10 min 4.16 22.5%
42 g Centennial42 g Centennial Hops Pellet 10 Boil 0 min 52.5%
80 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 67 °C 60 min
50 L Temperature -- 74 °C 10 min
Starting Mash Thickness: 1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.53 L. Suggest reducing initial water volume to 45.4 L and adding 4.13 L sparge/top-off.  
Strike water volume at mash thickness of 1 L/kg 9.8
Mash volume with grains 16.3
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 50.4 L) 50.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.5 L) 50
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Going into fermentor 42
Total: 60.7  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=238940

Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.

Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.

Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.

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  • Last Updated: 2016-03-19 19:12 UTC