#Flammenweizen 2.0 - Beer Recipe - Brewer's Friend

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#Flammenweizen 2.0

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday October 29th 2017
1.052
1.012
5.2%
8.9
5.8
6.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 48.8%
4 kg German - Pale Wheat4 kg Pale Wheat 39 1.5 48.8%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 2.4%
8.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 3.44 23.1%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 80 °C 20 min 2.29 15.4%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 80 °C 20 min 3.21 23.1%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 2 days 38.5%
130 g / 0.00 €
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Maki vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 16 18 22 40 289
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 45 °C 15 min
35 L Infusion -- 52 °C 15 min
35 L Infusion -- 63 °C 30 min
35 L Infusion -- 73 °C 30 min
35 L Infusion -- 78 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 28.7
Mash volume with grains 34.1
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 21.5 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.1 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 35.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 35
Total: 54.1  
Equipment Profile Used: System Default
 
Notes

Élesztő helyett lehet az FM41 a Beerodalomból!

Erjesztés vezetés:
21-10 fokon beoltani, itt tartani egy napot, majd naponta egy fok csökkenéssel 17 fokra hűteni, majd itt tartani egy hétig. Főerjedés végétől max egy héttel palackozni.
Palackozás után legalább 3-4 hetet lagerezni 4-5 fokon.

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  • Last Updated: 2018-12-10 12:30 UTC