Peisenbock - Beer Recipe - Brewer's Friend

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Peisenbock

213 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 120 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 72% (brew house)
Source: part Zainasheff /Palmer
Calories: 213 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Friday July 21st 2017
1.069
1.017
6.8%
25.9
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Wheat Malt9 kg Wheat Malt 37 2 57%
2 kg Munich2 kg Munich 38 6 12.7%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.2%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 3.2%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 3.2%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 1.9%
3 kg Dry Malt Extract - Pilsen3 kg Dry Malt Extract - Pilsen 42 2 19%
15.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
220 g Hallertau Hersbrucker220 g Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 22.84 73.3%
80 g Hallertau Hersbrucker80 g Hallertau Hersbrucker Hops Pellet 3 Boil 10 min 3.01 26.7%
300 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
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
55 L Infusion 43 °C 43 °C 15 min
Infusion 52 °C 52 °C 15 min
Infusion 65 °C 65 °C 40 min
Infusion 70 °C 70 °C 10 min
10 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.9 L. Suggest reducing initial water volume to 45.4 L and adding 9.5 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.85 L. Suggest reducing strike water volume to 36.95 L and adding 1.45 L sparge/top-off. 38.4
Strike water volume at mash thickness of 3 L/kg 38.4
Mash volume with grains (equipment estimates 33.8 L) 46.8
Grain absorption losses -12.8
Remaining sparge water volume (equipment estimates 28.3 L) 19.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 54.9 L) 46
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 42
Top off amount 13
Going into fermentor 55
Total: 57.8  
Equipment Profile Used: System Default
"Peisenbock" Weizenbock beer recipe by part Zainasheff /Palmer. All Grain, ABV 6.78%, IBU 25.85, SRM 14.18, Fermentables: (Wheat Malt, Munich, Rice Hulls, Special B, Caramel / Crystal 40L, Pale Chocolate, Dry Malt Extract - Pilsen) Hops: (Hallertau Hersbrucker)
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  • Last Updated: 2020-10-17 12:22 UTC