Stollen (WeisseBier) - Beer Recipe - Brewer's Friend

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Stollen (WeisseBier)

132 calories 9.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 66 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Falango
Calories: 132 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Wednesday August 3rd 2016
1.044
1.005
5.1%
10.1
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 25%
7 kg German - Pale Wheat7 kg Pale Wheat 39 1.5 70%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g YELLOW SUB15 g YELLOW SUB Hops Pellet 7.9 Boil 60 min 6.16 60%
10 g HALLERTAUER MANDARINA BAVARIA10 g HALLERTAUER MANDARINA BAVARIA Hops Pellet 8.5 Boil 40 min 3.88 40%
25 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:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
FREYR
O irmão de Freyja é o deus da abundância. Decide quando a chuva cai, dá fartura aos frutos da terra, e é invocado na paz e na prosperidade. Possui um barco capaz de carregar todos os deuses.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Fenóis - Quatro vinil guaiacol (ácido ferúlico) Infusion -- 43 °C 15 min
25 L Parada Proteica Temperature -- 50 °C 25 min
25 L Sacarificação Temperature -- 66 °C 10 min
25 L Mash-out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.83 L. Suggest reducing initial water volume to 45.4 L and adding 15.43 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 41.7 L) 46.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.8 L) 66
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 55
Going into fermentor 55
Total: 76.9  
Equipment Profile Used: System Default
 
Notes

Maltes Alemães
Malte Pilsen Alemão - Weyermann - 2,5 a 4,5 EBC
Malte de Trigo Claro - Weyermann - 4.5 EBC
Malte Melanoidina - Weyermann - 80 EBC

Lúpulos Alemães (apenas quebra do dulçor do malte)
Levedura específica de TRIGO

Aromas/Sabor Cravo
Fenóis - Quatro vinil guaiacol (ácido ferúlico) rampa de temperatura por volta de 15 minutos a 43° graus

Aromas/Sabor Banana
Ezteris - Alta temperatura na fermentação.. por volta de 22° graus

Parada proteica por volta de por volta de 50° graus

2 - FERMENTO FERMENTIS SafAle™ WB-06 fazendo um starter com 205.4 gramas de extrato de malte em 2 litros de água (24H antes da utilização)

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  • Last Updated: 2018-12-22 12:56 UTC