Wheat Schnitzel - Beer Recipe - Brewer's Friend

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Wheat Schnitzel

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason Elder
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
URL: https://mashout.org/content/results/2017Results.pdf
Created: Thursday June 9th 2016
1.051
1.011
5.2%
12.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 60%
1 lb German - Vienna1 lb Vienna 37 4 10%
3 lb German - Pilsner3 lb Pilsner 38 1.6 30%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Perle0.6 oz Perle Hops Pellet 5.5 Boil 60 min 12.28 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 10 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis-Walmart
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
1.2tsp Gypsum
1.4tsp Calc Chloride
.1 tsp Phos Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal ferulic rest - 116.7 degree mash-in Infusion -- 111 °F 15 min
1 gal Protein Rest - boiling water Temperature -- 130 °F 20 min
1.2 gal Sacc Rest - boiling water Temperature -- 145 °F 45 min
1 gal Beta Rest - boiling water Temperature -- 154 °F 30 min
1.3 gal 170 degree sparge water Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

Took first place for category at 2017 Minnesota Mashout
Took first place during first round of 2017 National Homebrew Comp

Fermented at 62 degrees for 3-4 days and then ramped up to 64 degrees for the next 2-3 days to finish out fermentation



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2017-05-17 17:48 UTC