Jacob Rheingantz - Beer Recipe - Brewer's Friend

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Jacob Rheingantz

213 calories 16.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Latina
Calories: 213 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Monday November 14th 2016
1.070
1.010
7.8%
25.6
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Wheat Malt6 kg Wheat Malt 37 2 60%
2 kg German - CaraMunich II2 kg CaraMunich II 34 46 20%
2 kg German - Pilsner2 kg Pilsner 38 1.6 20%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Perle50 g Perle Hops Pellet 7.8 Boil 60 min 25.59 100%
50 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:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 448 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 57.5 L. Suggest reducing initial strike volume to 38.8 L and adding 12.1 L sparge/top-off. 50.9
Strike water volume (equipment estimates 51.9 L) 50.9
Mash volume with grains (equipment estimates 58.5 L) 57.5
Grain absorption losses -10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 35
Volume into fermentor 35
Total: 50.9  
Equipment Profile Used: System Default
 
Notes


Parada proteica de 20 minutos a 50 graus para o malte de trigo.
Mostura de 60 minutos a a 68 graus para os outros maltes.

Levedura: 2 saches hidratados de WB-06 e 1 de T-58.
Usar hopbag para aproveitar melhor o mosto.

30L de água para a mostura;
10L de água para a lavagem;
Levar 35L de mosto para a fervura.

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  • Last Updated: 2018-08-05 01:34 UTC