Brunos Bavarian Weizen - Beer Recipe - Brewer's Friend

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Brunos Bavarian Weizen

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Helles Eickern Weissen, by Johannes Eick
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday April 17th 2016
1.052
1.012
5.4%
11.3
7.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.30 kg Bestmalz - Pilsen Malt5.3 kg Pilsen Malt 38 3.31 50%
5.30 kg Bestmalz - Wheat Malt5.3 kg Wheat Malt 37 4.91 50%
10.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
72 g Saaz72 g Saaz Hops Pellet 2.3 Boil 90 min 9.7 81.8%
16 g Saaz16 g Saaz Hops Pellet 2.3 Boil 30 min 1.55 18.2%
88 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
13.08 ml Lactic acid Water Agt Mash 1 hr.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Muntons Carbonation Drops       Amount: 2 per 0.5l bottle       CO2 Level: 2,85 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
4NXXDZC
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.7 L Temperature -- 55 °C 38 min
Temperature -- 66 °C 60 min
7.4 L Sparge -- 78 °C 10 min
7.4 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.99 L. Suggest reducing initial water volume to 45.4 L and adding 11.59 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.7 L. Suggest reducing initial water volume to 38.4 L and adding 9.3 L sparge/top-off. 47.7
Strike water volume at mash thickness of 4.5 L/kg 47.7
Mash volume with grains 54.7
Grain absorption losses -10.6
Remaining sparge water volume 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57 L) 54
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 45 L) 48
Estimated amount in fermentor 48
Total: 65.5  
Equipment Profile Used: System Default
 
Notes

2 vials of yeast in 2 liters of starter

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  • Last Updated: 2019-01-13 17:30 UTC