Munichweizen - Beer Recipe - Brewer's Friend

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Munichweizen

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Source: NRBC
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday April 23rd 2016
1.048
1.012
4.6%
15.3
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 21.5%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 21.5%
5 lb American - Wheat5 lb Wheat 38 1.8 53.7%
5 oz German - De-Husked Caraf II5 oz De-Husked Caraf II 32 418 3.4%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz German Tradition0.8 oz German Tradition Hops Pellet 5 Boil 60 min 15.29 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml fermcap Other Boil 90 min.
1 each whirlfloc Fining Boil 10 min.
2 g yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 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
+ 3g gypsum
+ 2g CaCl2
+ 2g MgCl2
+ 5g CaCO3
+ 2g NaHCO3

+ 5,86ml lactic acid

target pH = 5,4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal sacc rest Infusion -- 152 °F 60 min
mash out Temperature -- 170 °F 10 min
3.25 gal sparge + 0.5 gallon loss from HLT = 3.75gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.73 14.9  
Mash volume with grains 4.47 17.9  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
 
Notes

idea: "open ferment" (foil instead of airlock) for first 3 days to coax more flavor from yeast.

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  • Last Updated: 2016-04-24 18:55 UTC