Crystal Maize - Beer Recipe - Brewer's Friend

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Crystal Maize

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday March 13th 2017
1.048
1.012
4.8%
12.5
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 81.8%
200 g United Kingdom - Crystal 15L200 g Crystal 15L 34 15 9.1%
200 g United Kingdom - Wheat200 g Wheat 37 2 9.1%
2,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Challenger2 g Challenger Hops Leaf/Whole 8.5 Boil 40 min 8.24 50%
2 g Galena2 g Galena Hops Leaf/Whole 13 Boil 15 min 4.28 50%
4 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g popcorn Flavor Boil 35 min.
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Sparge -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.6
Mash volume with grains 8.1
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 7.2 L) 5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.7 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5
Going into fermentor 5
Total: 12.1  
Equipment Profile Used: System Default
"Crystal Maize" Weissbier beer recipe by Brewer #76442. All Grain, ABV 4.77%, IBU 12.52, SRM 10.39, Fermentables: (Maris Otter Pale, Crystal 15L, Wheat) Hops: (Challenger, Galena) Other: (popcorn)
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  • Public: Yup, Shared
  • Last Updated: 2017-03-19 15:57 UTC