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Hefe

168 calories 12.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.1 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Calories: 168 calories (Per 12oz)
Carbs: 12.5 g (Per 12oz)
Created: Tuesday May 23rd 2017
1.052
1.006
6.0%
15.3
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.92 lb German - Wheat Malt0.92 lb Wheat Malt 37 3.84 50%
0.92 lb German - Bohemian Pilsner0.92 lb Bohemian Pilsner 38 3.57 50%
1.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.16 oz Hallertau Hersbrucker0.16 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.28 100%
0.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.18 each Yeast Nutrient Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Weissbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 63 89 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Strike Temperature -- 131 °F --
Mash in Infusion -- 131 °F 15 min
Mash out Infusion -- 151 °F 70 min
Infusion -- 167 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.99 g | 11.9 qt) 2.58 10.3  
Mash volume with grains (equipment estimates 3.13 g | 12.5 qt) 2.73 10.9  
Grain absorption losses -0.23 -0.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 2.1 8.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.58 10.3
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at (17 °C) slowly 1 degrease per day raising temperature to 72 °F (22 °C)

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  • Last Updated: 2017-06-05 23:45 UTC