Jan Erik og Kurts hveteboller - Beer Recipe - Brewer's Friend

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Jan Erik og Kurts hveteboller

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: HansF - oppskrift fra Jan-Erik - mod. av KurtL
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday September 9th 2017
1.050
1.012
5.0%
16.0
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Muntons Pale Ale3 kg Muntons Pale Ale 39 7.04 50%
2.50 kg Weyermann Wheat Pale2.5 kg Weyermann Wheat Pale 31 4.11 41.7%
0.50 kg Castle Wheat Munich0.5 kg Castle Wheat Munich 31 15.05 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum 201612 g Magnum 2016 Hops Pellet 11 Boil 60 min 16.04 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gjærnæring Fining Boil 15 min.
 
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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Fly Sparge -- 65 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16.8
Mash volume with grains 20.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.9 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Vannjustering: 7 gram gypsum, 3,5 gram kalsiumklorid (i alt vann)

Gjær tilsettes på 18-19 grader. Gjæres på 19 grader første døgn++
Øk temperatur fra 19 til 20 grader etter 24-48 timer.

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  • Last Updated: 2017-11-25 09:40 UTC