Speltweiss

Method: BIAB
Style: Weissbier
Boil Time: 65 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Smashface
Calories: 187 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)

Created: Thursday September 15th 2016

Original Gravity:

1.060

Final Gravity:

1.020

ABV (standard):

5.2%

IBU (tinseth):

11.0

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.17 kg	United Kingdom - Lager3.17 kg Lager	38	1.4	62.8%
1.25 kg	German - Spelt Malt1.25 kg Spelt Malt	37	2	24.8%
0.34 kg	United Kingdom - Cara Malt0.34 kg Cara Malt	35	17.5	6.7%
0.29 kg	Flaked Wheat0.29 kg Flaked Wheat	34	2	5.7%
5.05 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Saaz25 g Saaz Hops	Leaf/Whole	2.3	Boil	65 min	6.39	33.3%
50 g	Saaz50 g Saaz Hops	Leaf/Whole	2.3	Boil	10 min	4.55	66.7%
75 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
75 g	Saaz (Leaf/Whole) 75 g Saaz (Leaf/Whole) Hops		10.94	100%
75 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Servomyces		Other	Primary	1 min.

Yeast

Mangrove Jack - Bavarian Wheat Yeast M20

Amount:	1 Each	Cost:
Attenuation (custom):	65%	Flocculation:	Low
Optimum Temp:	15 - 30 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 227 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
Gypsum 2g Salt 1g Calcium Chloride 3g
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Decoction removed at 70 min	Infusion	--	67 °C	90 min
6.5 L	Decoct with grain	Decoction	--	100 °C	20 min
20 L	mash out	Temperature	--	72 °C	90 min

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 33 L)	29
Mash volume with grains (equipment estimates 36.3 L)	32.3
Grain absorption losses	-5.1
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 27.1 L)	23
Boil off losses	-6.2
Hops absorption losses (first wort, boil, aroma)	-0.4
Post boil Volume	20.5
Volume into fermentor	20.5
Total:	29
Equipment Profile Used:	System Default

Notes

Mash start 6.30
Decoct at 7.30
Mash out at 8.00
Boil start 9.20
Hop 2 add at 10.10
Chill at 10.20
Cool to 19C and pitch with re-hydrated yeast and servomyces

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Last Updated: 2016-09-30 20:57 UTC

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