HefeMacho RatonWeizen - Beer Recipe - Brewer's Friend

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HefeMacho RatonWeizen

134 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Machoraton
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday November 11th 2017
1.044
1.010
4.4%
14.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Wheat2 kg Wheat 38 1.8 48.8%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 48.8%
100 g Cane Sugar100 g Cane Sugar 46 0 2.4%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.29 oz Mandarina Bavaria0.29 oz Mandarina Bavaria Hops Pellet 8.5 Aroma 15 min 5.77 39.2%
0.30 oz Mandarina Bavaria0.3 oz Mandarina Bavaria Hops Pellet 8.5 Aroma 5 min 2.4 40.5%
0.15 oz Mandarina Bavaria0.15 oz Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 6.01 20.3%
0.74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
1.70 g Magnesium Chloride Water Agt Mash 1 hr.
2.65 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.6 L) 29.8
Mash volume with grains (equipment estimates 31.3 L) 32.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 23.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Pitch at 7c and freely rise up to 24. Skim at first Krausen. And skim every 6h or when Krausen shows.

Slightly underpitch the vial. leave a bit behind to do a starter.

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  • Last Updated: 2018-08-22 01:31 UTC