Sunday Bloody Sunday - Beer Recipe - Brewer's Friend

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Sunday Bloody Sunday

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.2 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
URL: http://forum.northernbrewer.com/viewtopic.php?f=5&t=40751
Created: Sunday March 13th 2016
1.048
1.010
4.9%
10.1
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,600 g German - Wheat Malt1600 g Wheat Malt 37 3.84 60.6%
900 g German - Pilsner900 g Pilsner 38 2.77 34.1%
140 g German - Munich Light140 g Munich Light 37 14.51 5.3%
2,640 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.77 66.7%
4 g Tettnanger4 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.31 33.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g yeast nutrition Other Boil 15 min.
630 g Blood oranges Other Primary 10 days
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 98 B cells required
$ 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
6.6 L Extract ferulic acid that yeast use to procudce clove favour Temperature -- 44 °C 20 min
Temperature -- 66 °C 60 min
Mash out Temperature -- 77 °C 5 min
Thick decoction (optional step) Decoction -- 44 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.6
Mash volume with grains 8.3
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 13.7 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 17.7  
Equipment Profile Used: System Default
 
Notes

Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.

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  • Last Updated: 2016-04-03 18:27 UTC