Vehnäbock - Beer Recipe - Brewer's Friend

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Vehnäbock

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Visa
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Wednesday September 7th 2016
1.057
1.015
5.5%
24.0
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Finland - Munich Malt1.4 kg Munich Malt 36 7 20%
4 kg Finland - Wheat Malt4 kg Wheat Malt 38 2 57.1%
0.10 kg Finland - Chocolate Malt0.1 kg Chocolate Malt 31 338 1.4%
0.10 kg Finland - Cara Plus 1500.1 kg Cara Plus 150 35 57 1.4%
1.40 kg Finland - Pilsner Malt1.4 kg Pilsner Malt 37 2 20%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 2.9 Boil 60 min 19.48 60%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.9 Boil 5 min 1.29 20%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.9 Boil 15 min 3.22 20%
100 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 11.6 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Preboil gravity 45-50

Batch sg about 1,053 s 13P

Fermentation 1 ,5d @ 18 ambient
5d @ 20C -> sg 1,019

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  • Last Updated: 2016-12-01 20:01 UTC