Valge - Beer Recipe - Brewer's Friend

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Valge

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday May 2nd 2017
1.052
1.012
5.2%
14.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Finland - Wheat Malt2.2 kg Wheat Malt 38 2 47.8%
2.10 kg Finland - Pilsner Malt2.1 kg Pilsner Malt 37 2 45.7%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6.5%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 5.7 Boil 60 min 14.45 100%
20 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Laulasmaa puurkaevu akt nr HGO-1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 14 28 22 25 189
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Temperature -- 75 °C 10 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 20.7
Mash volume with grains 23.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.5 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 34.5  
Equipment Profile Used: System Default
"Valge" Weizen/Weissbier beer recipe by Dragobrew. All Grain, ABV 5.22%, IBU 14.45, SRM 3.52, Fermentables: (Wheat Malt, Pilsner Malt, Flaked Wheat) Hops: (Hallertau Hersbrucker)
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  • Public: Yup, Shared
  • Last Updated: 2017-05-02 11:52 UTC